Taco Stuffed Shells

Shells Stuffed with Tacos

It doesn’t matter how you pronounce it; the combination of spaghetti and tacos sounds really mouthwatering. In our family, this meal serves as an alternative to Taco Tuesday. The big shell pasta is stuffed to the gills with taco taste, cheese, and other ingredients. It looks awesome, and it tastes great, too. The fact that you can add your own special touch makes this dish that much better.

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Four servings’ worth of ingredients

Eight large pasta shells
3/4 pound of ground beef
1 and a half ounces (1.25 ounces) of taco spice blend
1/4 cup of water as an ingredient
1.5 cans of refried beans (16 oz.)
1/3 cup of crumbled Cheddar cheese
split half of a 16-ounce jar of salsa
two teaspoons of green onion, sliced
Cheddar cheese, shredded, 2 teaspoons
3/4 cup of sour cream-
The Best Way to Stuff Shells with Tacos
Get the oven hot, about 350 degrees Fahrenheit (175 degrees Celsius).
Over high heat, bring a big pot of water to a boil. Add the shell pasta and bring it back to a boil. For about 13 minutes, with the lid off, cook the pasta until it is slightly firm when tested. Thoroughly empty the drain.
Drain excess grease from a large pan after browning the ground meat. Add the taco seasoning and water, stir, and simmer over low heat for about 5 minutes, or until thickened. Taco meat should be mixed with 3/4 cup of Cheddar cheese and 3/4 cup of refried beans. Transfer beef mixture into salted pasta shells.
Pour 1/4 cup of salsa into a 9Ɨ13 inch baking dish and spread it evenly. Spread salsa on top of the packed shells. Spoon the extra salsa onto the shells.
Forty minutes in a preheated oven will do the trick. After taking it out of the oven, top with sliced green onions and 1/4 cup of grated Cheddar. Top with sour cream and serve.

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