cheesy taco shells bake (Print Version)
Shells loaded up with taco beef, cheddar, and enchilada sauce, then topped with your favorites.
# Ingredients:
→ Filling
01 -
1 packet taco seasoning (about 30 g)
02 -
140 g shredded cheddar cheese (split, check directions)
03 -
140 g shredded cheddar cheese (split, check directions)
04 -
450 g ground beef
→ Pasta
05 -
20-24 jumbo pasta shells (keep a few extra in case some break)
→ Sauce
06 -
285 g can enchilada sauce
→ Toppings
07 -
Pico de gallo, for topping
08 -
120 ml sour cream
09 -
15 g fresh cilantro, chopped (optional)
# Instructions:
01 -
Pull the dish from the oven and let it sit a bit. Throw on some cilantro. Dish up while it's still warm, and spoon over the sour cream and pico de gallo.
02 -
Pour what’s left of the enchilada sauce over all the stuffed shells. Sprinkle the last bit of shredded cheese everywhere. Cover it up with foil, and pop in the oven for about 25-30 minutes until everything’s melted and bubbling.
03 -
Take your cooked shells and spoon the beef and cheese mix into each one. Lay them all out in your greased up baking dish.
04 -
Turn off the heat and toss about 70 g (that’s one cup) of shredded cheddar into the beef mix. Stir it up so it all mixes in well.
05 -
Mix the taco seasoning and half your enchilada sauce into the beef. Let it simmer for a good 5 to 7 minutes. Keep an eye on it and stir here and there, letting the sauce get thick.
06 -
Crank the stove to medium-high and set your skillet on. Throw in the beef. Cook that and break it up as you go till it’s all browned. Drain any extra grease, then put the beef back in.
07 -
Start by heating your oven to 175°C and spraying a 33x23 cm baking dish. Boil the pasta shells in salted water until just right, following whatever it says on the box. Drain and cool them off fast under some cold water so they stop cooking.
# Notes:
01 -
Cook a few more shells so you'll have extras if some break while boiling.
02 -
Letting the dish cool for a bit after baking helps make serving way easier.