Taco Stuffed Shells

Tacos meet pasta in this delightful fusion dish that brings a fresh twist to Taco Tuesday. Packed with robust taco flavors, gooey cheese, and nestled inside jumbo pasta shells, this recipe is both visually striking and incredibly satisfying. What sets it apart is the versatility to add your own creative flair.

Ingredients (Serves 4):

• 8 jumbo pasta shells
• ½ pound ground beef
• ½ (1.25 ounce) package taco seasoning mix
• ½ cup water
• ½ (16 ounce) can refried beans
• ⅓ cup shredded Cheddar cheese
• ½ (16 ounce) jar salsa, divided
• 2 tablespoons sliced green onion
• 2 tablespoons shredded Cheddar cheese
• ¼ cup sour cream

Instructions:

1. Preheat your oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water to a boil over high heat. Add the jumbo pasta shells and cook until just al dente, about 13 minutes. Drain well.
3. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
4. Stir in the taco seasoning mix and water. Simmer over low heat until thickened, about 5 minutes.
5. Add the refried beans and 3/4 cup shredded Cheddar cheese to the taco meat mixture. Combine well.
6. Stuff each cooked pasta shell with the meat and bean mixture.
7. Spread 1/4 cup of salsa on the bottom of a 9×13 inch baking dish.
8. Arrange the stuffed shells in the baking dish and spoon the remaining salsa over the top.
9. Bake in the preheated oven for 40 minutes, until the shells are heated through and the cheese is melted and bubbly.
10. Remove from the oven and garnish with sliced green onions and the remaining shredded Cheddar cheese.
11. Serve hot with a dollop of sour cream on the side.

Enjoy the flavorful marriage of tacos and pasta in every bite!