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Cheesy Taco Shells Bake

A comforting and delicious dish that combines tacos and cheesy baked pasta, perfect for family meals or gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the beef mixture
  • 450 g ground beef Can substitute with ground turkey or chicken for a leaner option.
  • 1 packet taco seasoning (about 30 g) Adjust spice level based on preference.
  • 285 g can enchilada sauce Reserve some for topping.
  • 70 g shredded cheddar cheese Use half of the total cheese for the beef mixture.
For the pasta
  • 20-24 pieces jumbo pasta shells Keep a few extras in case some break.
For assembly and topping
  • 140 g shredded cheddar cheese Split for mixing and topping.
  • 120 ml sour cream Can substitute with Greek yogurt.
  • 15 g fresh cilantro, chopped Optional for garnish.
  • Pico de gallo for topping Add to serve.

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and spray your baking dish with cooking spray.
  2. Boil the pasta shells in salted water as per package instructions until al dente. Drain and cool down under cold water.
  3. In a skillet over medium-high heat, cook the ground beef until browned. Drain excess grease.
  4. Mix taco seasoning and half of the enchilada sauce into the beef. Simmer for 5 to 7 minutes, stirring occasionally.
  5. Turn off the heat and mix 70 g of shredded cheddar cheese into the beef mixture until combined.
Assembly
  1. Stuff each cooked pasta shell with the beef and cheese mixture and place them in the greased baking dish.
  2. Pour the remainder of the enchilada sauce over the stuffed shells and sprinkle the remaining cheese on top.
  3. Cover with foil and bake in the preheated oven for 25-30 minutes until melted and bubbly.
  4. Remove from oven and let it sit briefly before serving.
Serving
  1. Serve hot, topped with sour cream, pico de gallo, and chopped cilantro.

Notes

Store leftovers in an airtight container for 3-4 days in the fridge. Freeze for up to 2-3 months. Thaw in the fridge before reheating.