Taco Stuffed Shells with Beans and Beef
Undercooked pasta and a thick beef and bean filling keep these shells from turning mushy. My simple method gives you cheesy shells that hold together.
Servings: 6
Calories: 440kcal
Ingredients
- 20 jumbo pasta shells plus a few extra in case any break
- 1 pound lean ground beef 93/7
- 1 cup diced yellow onion
- 1 packet taco seasoning 1 ounce
- 1 cup refried beans
- 1 can fire roasted tomatoes, undrained 14.5 ounces
- 1 can green chilies, do not drain 4 ounces
- 2 cups shredded sharp cheddar cheese divided
- 1 cup salsa plus more for serving
- 1/4 cup sour cream for serving
- 2 tablespoons sliced green onions
- 2 tablespoons chopped fresh cilantro
Instructions
- Cook the jumbo shells in a large pot of boiling water until slightly firmer than al dente. Follow the package directions as a guide, but undercook the shells slightly. Drain and rinse under cold water to stop the cooking. 20 jumbo pasta shells
- Preheat your oven to 350°F. While the shells are boiling, begin to make the filling by browning the beef in a large skillet. Break it up and then add the onions to cook with the beef until it is no longer pink.1 pound lean ground beef, 1 cup diced yellow onion
- Stir in the taco seasoning, refried beans, fire roasted tomatoes and green chilies. Mix and combine until the mixture is thick and even. 1 packet taco seasoning, 1 cup refried beans, 1 can fire roasted tomatoes, undrained, 1 can green chilies, do not drain
- Turn off the heat and stir in 1 cup of cheddar cheese until it is melted. 2 cups shredded sharp cheddar cheese
- Lightly spray the bottom and sides of a 9x13 inch casserole dish with cooking spray. Spread the salsa evenly on the bottom of the dish. 1 cup salsa
- Begin to fill each shell with about 2 tablespoons of the beef mixture. I recommend using a cookie scoop to keep it even and easy. As you fill the shells, place them in the dish.
- Sprinkle the remaining cheddar over the top of the shells. Cover with foil and bake for about 18-20 minutes, remove the foil and cook for an additional 5-7 minutes until the cheese is melted and gooey.
- Top each shell with a dollop of sour cream, salsa and some green onions and cilantro. Serve and enjoy. 1/4 cup sour cream, 2 tablespoons sliced green onions, 2 tablespoons chopped fresh cilantro
Notes
The calories shown are based on the recipe making about 20 shells, with 1 serving being 1/6 of the shells. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
- Use your favorite salsa...any kind is fine!
- Store leftover taco stuffed shells in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or at a low temperature in the air fryer until heated through.
- Variations: Ground turkey or chicken can replace the beef. Black beans can replace the refried beans, although the filling will be less creamy and cohesive.
- For crunch: Add crushed tortilla chips during the final 5 minutes of baking.
Nutrition
Calories: 440kcal | Carbohydrates: 35g | Protein: 31g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 1362mg | Potassium: 535mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1259IU | Vitamin C: 12mg | Calcium: 327mg | Iron: 3mg
