Ingredients
Scale
For the Shells:
- 12 jumbo pasta shells
- ½ pound ground beef
- ½ cup taco sauce
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
For Garnish:
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until just al dente (firm to the bite). Drain and set aside on a large plate or tray to prevent sticking.
- Make the Taco Filling: While the shells are cooking, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through. Season with salt and pepper to taste.
- Add Sauce: Stir in the taco sauce and let the mixture simmer for 2–3 minutes until slightly thickened and fragrant. Remove from heat.
- Fill the Shells: Preheat the oven to 350°F (180°C). Lightly grease your baking dish. Spoon the taco beef mixture into each cooked shell and place them open-side up in the baking dish.
- Add Cheese & Bake: Sprinkle the shredded cheddar cheese evenly over the stuffed shells. Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is fully melted and bubbly.
- Garnish & Serve: Let the shells cool for a few minutes. Add a dollop of sour cream on top of each shell and sprinkle with chopped fresh cilantro. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes