Taco Stuffed Shells

Name: Taco Stuffed Shells
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: Mexican
Ingredients: 59 milliliters sliced green onion; 454 grams ground beef; 16 jumbos pasta shells; 454 grams refried beans; 454 grams salsa, divided; 59 milliliters shredded Cheddar cheese; 35 grams package taco seasoning mix; 237 milliliters water

The recipe Taco Stuffed Shells could satisfy your Mexican craving in about 1 hour and 20 minutes. For 56 cents per serving, you get a side dish that serves 16. One serving contains 141 calories, 8g of protein, and 6g of fat. If you have cheddar cheese, refried beans, jumbo pasta shells, and a few other ingredients on hand, you can make it.

Instructions

Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes.

Ingredients you will need

Pasta Shells

Pasta

Water

Equipment you will use

Pot

Drain well.

Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.

Ingredients you will need

Cheddar Cheese

Taco Seasoning Mix

Refried Beans

Pasta Shells

Ground Beef

Water

Meat

Equipment you will use

Frying Pan

Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.

Ingredients you will need

Pasta Shells

Salsa

Equipment you will use

Baking Pan

Bake in preheated oven for 40 minutes.

Equipment you will use

Oven

Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese.

Ingredients you will need

Shredded Cheddar Cheese

Green Onions

Equipment you will use

Oven

Serve with sour cream.

Ingredients you will need

Sour Cream

Equipment

Ingredients

Servings:

59milliliters

sliced green onion 454grams

ground beef 16jumbos

pasta shells 454grams

refried beans 454grams

salsa, divided 59milliliters

shredded Cheddar cheese 35grams

package taco seasoning mix 237milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Stoltz Organic Pinot Noir. It has 5 out of 5 stars and a bottle costs about 26 dollars.