Description
Creamy Taco Stuffed Shells with Queso is a comforting Mexican-inspired pasta dish featuring jumbo shells stuffed with seasoned taco meat, creamy cheese filling, and topped with rich queso sauce. Perfect for family dinners and gatherings.
Ingredients
- 20 jumbo pasta shells
- 1 lb ground beef
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 1 cup ricotta cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup queso cheese sauce
- 1/2 cup sour cream
- 1/2 cup diced tomatoes (optional)
- 1/4 cup chopped green onions
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a baking dish lightly with olive oil.
- Cook jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
- In a skillet over medium heat, add olive oil and cook ground beef until browned. Drain excess fat.
- Add taco seasoning and water to the beef. Simmer for 5 minutes until thickened. Remove from heat.
- In a bowl, combine ricotta cheese, sour cream, half of the cheddar, and half of the mozzarella. Mix well.
- Stir the seasoned beef into the cheese mixture until fully combined.
- Stuff each cooked shell with the beef and cheese mixture and place in the prepared baking dish.
- Pour queso sauce evenly over the stuffed shells. Sprinkle remaining cheddar and mozzarella on top.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
- Garnish with diced tomatoes and green onions before serving.
Notes
- You can substitute ground turkey or chicken for a lighter option.
- Add jalapeños for extra heat.
- Serve with a side salad or garlic bread.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American