Cheesy Taco Shells Bake with Saucy Beef and Cheddar (Print version)
Jumbo pasta shells stuffed with saucy taco beef, baked under enchilada sauce and cheddar until hot and bubbly.
# Ingredients:
For the shells
01 -
20-24 jumbo pasta shells, plus a few extra for breakage
02 -
1 tablespoon kosher salt, for pasta water
03 -
Cooking spray or 1 teaspoon oil, for the baking dish
For the saucy beef
04 -
1 lb (450 g) ground beef, 85 percent lean
05 -
1 packet (1 oz or 28 g) taco seasoning
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1/3 cup (80 ml) water
07 -
1 can (10 oz or 285 g) red enchilada sauce, divided
08 -
1 1/2 cups (170 g) shredded cheddar cheese, divided
For serving
09 -
1/2 cup (120 g) sour cream
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1 cup (240 g) pico de gallo or thick salsa
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1/4 cup (10 g) chopped fresh cilantro
12 -
Lime wedges, optional
# Instructions:
01 -
Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish. Boil the jumbo shells in salted water until just shy of tender, then drain, rinse with cool water, and spread on a towel.
02 -
Cook the ground beef in a large skillet over medium-high heat for 7-8 minutes, breaking it into small crumbles, until no pink remains. Drain excess fat.
03 -
Stir in taco seasoning, water, and half of the enchilada sauce. Simmer for 4-5 minutes until thick enough to spoon into shells.
04 -
Remove the skillet from the heat. Stir in 3/4 cup (85 g) shredded cheddar until melted into the beef mixture.
05 -
Spoon the beef filling into the cooked shells and arrange them open-side up in the prepared baking dish.
06 -
Pour the remaining enchilada sauce over the shells and sprinkle with the remaining 3/4 cup (85 g) cheddar. Cover with foil and bake for 25-30 minutes, until bubbling and hot in the center.
07 -
Let the bake rest for 5-10 minutes. Serve with sour cream, pico de gallo, cilantro, and lime wedges if using.
# Good to know:
01 -
Cook a few extra shells because some may tear during boiling.
02 -
Best served after a short rest so the filling stays in place.
03 -
Nutrition is an estimate per serving.