Taco Stuffed Shells Casserole
Servings 8
These easy Taco Stuffed Shells feature golden-baked jumbo pasta shells filled with savory ground beef, refried beans, tasty salsa, and zesty taco seasoning!
Ingredients
- 12 oz (or 34) Jumbo Pasta Shells
- 1 Lb Ground Beef
- 2 Tablespoons Taco Seasoning
- 16 oz Refried Beans
- 2 Cups Shredded Cheddar Cheese divided
- 24 oz Salsa
- 1 Roma Tomato
- 2 Green Onions
- Lettuce Optional
- Sour Cream Optional
Instructions
- Preheat oven to 350˚ F. Grease a 3 quart baking dish.
- Bring a large pot of water to boil and cook the noodles to al dente. Drain. While the noodles are boiling, brown and cook the ground beef in a medium sized skillet over medium heat. Drain the fat.
- In a large bowl, mix together refried beans, 1 cup of salsa, taco seasoning and 1 cup of shredded cheddar cheese.
- Pour 1/4 Cup of salsa onto the bottom of the baking dish. Carefully stuff each pasta shell with 1 1/2 tablespoons of meat mixture. Place open side down. Pour the remaining salsa over the stuffed shells. Sprinkle with remaining cheddar cheese.
- Bake in a preheated 350˚ F oven for 50-60 minutes. Serve warm topped with tomatoes and green onions. You can also top with sour cream and lettuce as well.
Notes
Make It a Freezer Meal: If you want to prepare this meal ahead of time, you can fill your pasta shells, place them in a casserole dish, cover them with plastic wrap, and freeze. When you're ready to eat, just bake as directed, adding a few extra minutes to the cooking time.
Nutrition
Serving: 1cup | Calories: 461kcal | Carbohydrates: 45g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1160mg | Potassium: 530mg | Fiber: 6g | Sugar: 6g | Vitamin A: 891IU | Vitamin C: 4mg | Calcium: 263mg | Iron: 3mg