Taco Stuffed Shells –A Cheesy, Flavorful Family Favorite
Byvda31
- Spoon the beef mixture into the cooked pasta shells and arrange them in a single layer in the prepared baking dish.
- Top with the remaining cheese, Rotel tomatoes, and minced jalapeño.
Step 4: Bake and Serve
- Cover the dish with aluminum foil and bake for 20 minutes.
- Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with green onions (optional) and serve warm.
Preparation Tips
- Handling Jalapeños: Wear gloves when mincing jalapeños, and avoid touching your face. Remove seeds and veins to reduce heat.
- Draining Grease: Tilt the skillet and use a paper towel to absorb excess grease instead of pouring it down the sink.
- Storing Leftovers: Store in an airtight container for up to 3 days. Reheat in the microwave at reduced power or in the oven at 300°F (150°C) covered with foil.
Freezing Instructions
- Before Baking: Assemble the dish up to the baking step. Cover tightly with plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed.
- After Baking: Cool completely, cover with plastic wrap, and freeze for up to 2 months. Reheat in the microwave at 50% power or in the oven until warmed through.
Why This Recipe Works
This Taco Stuffed Shells recipe combines the flavors of tacos with the comfort of baked pasta. It’s easy to make, customizable, and perfect for feeding a crowd. The cheesy, savory filling and crispy baked topping make it a family favorite.
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