Description
Spice up your dinner routine with these Spicy Taco Stuffed Shells , a fun and flavorful twist on classic taco night! Jumbo pasta shells are stuffed with a zesty mixture of seasoned ground beef, creamy cheese, and spices, then baked in a smoky tomato sauce until bubbly and golden. This dish is packed with bold flavors and just the right amount of heat, making it perfect for taco lovers who crave something new. Complete with an easy-to-follow video tutorial, this step-by-step guide will show you how to create a mouthwatering meal that’s sure to impress. Whether you’re feeding your family or hosting friends, these stuffed shells are a guaranteed hit. Watch the video, follow the steps, and get ready to serve up a fiesta-worthy dinner everyone will rave about!
Ingredients
For the Filling:
- 12 oz jumbo pasta shells (about 24 shells)
- 1 lb lean ground beef (or turkey/chicken for a lighter option)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend: 1 tbsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp cayenne pepper)
- 1 cup shredded Mexican-blend cheese, divided
- ½ cup cream cheese, softened
- ½ cup salsa (mild or hot, depending on spice preference)
For the Sauce:
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup enchilada sauce (red or green, your choice)
- ½ cup chicken broth
Optional Toppings:
- Chopped fresh cilantro
- Diced avocado or guacamole
- Sour cream or Greek yogurt
- Sliced jalapeños
- Extra shredded cheese
Instructions
Cook the Shells:
- Preheat your oven to 375°F (190°C) . Grease a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
Prepare the Filling:
- In a large skillet over medium heat, cook the ground beef with the diced onion until the meat is browned and the onion is softened, about 6-8 minutes. Drain excess grease if needed.
- Stir in the minced garlic and taco seasoning, cooking for 1 minute until fragrant. Add the salsa and mix well. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked beef mixture, cream cheese, and ½ cup of shredded cheese. Mix until smooth and creamy.
Assemble the Shells:
- Spread the diced tomatoes, enchilada sauce, and chicken broth evenly across the bottom of the prepared baking dish to create a saucy base.
- Stuff each cooked shell with a generous spoonful of the beef mixture and arrange them in the baking dish, open side up.
Bake:
- Sprinkle the remaining ½ cup of shredded cheese evenly over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes .
- Remove the foil and bake for an additional 10-15 minutes , or until the sauce is bubbly and the cheese is melted and golden.
Garnish and Serve:
- Let the dish cool for 5 minutes before serving. Top with your favorite garnishes like chopped cilantro, diced avocado, sour cream, or sliced jalapeños. Serve with extra salsa or tortilla chips on the side for a full taco experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main course
- Cuisine: Mexican
