In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles as it cooks.
Drain any excess fat from the skillet.
Stir in the taco seasoning, diced tomatoes (with their juice), and salsa. Simmer for 5 minutes, allowing the flavors to meld together.
Stuff the Shells:
Preheat your oven to 350°F (175°C).
Spread a thin layer of the beef mixture on the bottom of a large baking dish.
Fill each pasta shell with a generous spoonful of the taco beef mixture and place them in the baking dish.
Add the Cheese:
Once all the shells are stuffed and arranged in the dish, sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Remove from the oven and let the dish cool for a few minutes.
Top with dollops of sour cream, chopped green onions, and fresh cilantro.
Serve with lime wedges on the side for a zesty finish.
Time:
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Serving:
Servings: 4-6
These cheesy taco-stuffed shells combine the best of both worlds—savory taco filling nestled in tender pasta shells, all smothered in melted cheese. It’s a fun and satisfying dish that’s sure to become a family favorite. Serve with a squeeze of lime and a sprinkle of fresh cilantro for a refreshing twist.
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