Taco Stuffed Shells with Queso
Jumbo pasta shells stuffed with seasoned beef, beans, corn, and cheese, baked and topped with warm queso.
Equipment
- Large pot
- Large skillet
- 9x13 Baking Dish
- Aluminum foil
- Spoon
Ingredients
Main Ingredients
- 12 oz jumbo pasta shells about 24 shells
- 1 lb ground beef 85 percent lean
- 1 packet taco seasoning about 1 ounce
- 1 cup salsa for the filling
- ½ cup salsa for the baking dish
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup corn kernels drained
- 2 cup shredded cheddar or Mexican blend cheese
- 1 cup warm queso for topping
- ¼ cup fresh cilantro chopped, for garnish
Instructions
Cooking
- Boil. Boil the shells in a large pot of water 1 minute less than the package time, drain, and cool on a tray.
- Brown. Cook the beef in a skillet over medium heat 6 to 8 minutes until no pink remains and it reaches 160 degrees F, then drain the fat.
- Season. Stir in the seasoning, 1 cup salsa, beans, and corn and cook 3 minutes until thick and hot.
- Assemble. Spread 1/2 cup salsa in a 9x13 dish, stuff the shells, set them open side up, and top with cheese.
- Bake. Cover with foil and bake at 350 degrees F for 15 minutes, uncover, and bake 8 to 10 minutes more until bubbly. Top with queso and cilantro.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F in place of beef, or shredded chicken for a lighter filling.
Tips: Boil a few extra shells in case some tear, and warm the queso before topping.
Storage: Refrigerate up to 3 days and reheat covered to 165 degrees F. Unbaked shells freeze up to 2 months.