- Cook Pasta: Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly. Be careful not to overcook; they should be firm enough to hold their shape when stuffed.
- Prepare Taco Filling: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until no longer pink. Drain any excess fat. Stir in the taco seasoning and water. Bring to a simmer and cook until the liquid has reduced and the beef is well coated with the seasoning, about 5 minutes. Remove from heat.
- Combine Ingredients: To the beef, add 1/2 cup of salsa, 1/2 cup of cheddar cheese, 1/2 cup of Monterey Jack cheese, the diced green chilies (if using), black beans, and corn. Stir until everything is evenly mixed.
- Fill the Shells: Spread the remaining 1/2 cup of salsa on the bottom of a 9×13 inch baking dish. Stuff each pasta shell with the beef mixture and place them in the dish, open-side up.
- Bake: Sprinkle the remaining cheese over the stuffed shells. Cover the dish with aluminum foil and bake for about 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Let the shells cool for a few minutes before serving. Top with dollops of sour cream, chopped green onions, and fresh cilantro. Serve with extra salsa on the side.
Taco Stuffed Shells are a fun and creative way to enjoy the flavors of a taco in a pasta dish. This recipe is not only delicious but also customizable. Feel free to add your favorite taco toppings, such as diced tomatoes, avocado slices, or a squeeze of lime juice, to make it your own. It’s a crowd-pleaser that combines the best of both worlds, offering a comforting meal that’s packed with flavor and sure to delight everyone at the table.