Ooo yes—taco stuffed shells 🌮🧀 ultimate comfort mash-up. Here’s a simple, crowd-pleasing version you can throw together fast.
Ingredients
- Jumbo pasta shells (about 20–24)
- 1 lb ground beef or turkey
- 1 packet taco seasoning (or DIY)
- 1 cup salsa (or Rotel)
- 1 cup ricotta or sour cream (ricotta = sturdier, sour cream = creamier)
- 1½–2 cups shredded cheese (Mexican blend or cheddar)
- 1 can black beans, drained (optional)
- 1 cup crushed tortilla chips (optional but 🔥)
- Enchilada sauce or extra salsa (for baking)
How to Make It
- Cook shells in salted water until just al dente. Drain and cool.
- Brown meat, drain fat, add taco seasoning + salsa. Simmer 2–3 min.
- Mix filling: meat + ricotta/sour cream + beans + half the cheese.
- Stuff shells generously and place in a baking dish.
- Pour sauce over the top, sprinkle remaining cheese (and chips if using).
- Bake at 375°F (190°C) for 25–30 min, until bubbly and melty.
Finish with
- Sour cream drizzle
- Chopped cilantro
- Green onions
- Jalapeños or hot sauce
Easy Variations
- 🌶 Spicy: add chipotle in adobo
- 🥑 Creamy: mix mashed avocado into the filling
- 🌱 Veggie: swap meat for sautéed mushrooms + corn
- 🍗 Chicken: use shredded rotisserie + enchilada sauce
If you want, I can scale it for meal prep, make it one-pan lazy, or tune it to your spice level 😏
