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As the leaves begin to change and the air turns crisp, our culinary cravings often shift toward comforting, hearty meals. There’s an undeniable charm in preparing dishes that not only warm the body but also soothe the soul. One such recipe that embodies this cozy spirit is Cheesy Taco-Stuffed Pasta Shells. I vividly recall the first time I made this dish for my family; it was a bustling weeknight, and I was keen on creating something that was both easy to prepare and deliciously satisfying.

Cheesy Taco-Stuffed Pasta Shells

Warm up your dinner table with Cheesy Taco-Stuffed Pasta Shells, a delightful blend of comforting pasta and bold taco flavors. This easy recipe features jumbo pasta shells filled with seasoned beef, creamy cheese, and zesty salsa, creating a satisfying meal the whole family will love. Perfect for cozy nights, these stuffed shells are not only delicious but also quick to prepare. Gather your ingredients and get ready to impress with this mouthwatering dish that’s sure to become a family favorite!
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Ingredients
  

12 large jumbo pasta shells

1 lb ground beef (or substitute ground turkey for a lighter option)

1 packet taco seasoning (approximately 1 oz)

1 cup refried beans

1 cup corn kernels (use canned or frozen)

1 cup shredded cheddar cheese

1 cup diced tomatoes (fresh or canned)

1/2 cup diced onion (white or yellow)

1/2 cup sour cream

1 cup salsa (choose your preferred spice level, mild or spicy)

1 tablespoon olive oil

Fresh cilantro, for garnish (optional)

Salt and pepper, to taste

Instructions
 

Preheat the Oven: Set your oven to preheat at 375°F (190°C).

    Cook the Pasta Shells: Fill a large pot with salted water and bring it to a boil. Once boiling, add the jumbo pasta shells. Cook according to the package instructions until al dente, usually about 9-11 minutes. After cooking, drain the shells and set them aside to cool slightly.

      Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the ground beef (or turkey) and cook, breaking it up with a spatula, until it is browned all the way through. If there’s excess grease, drain it off.

        Season the Meat Mixture: Sprinkle in the taco seasoning, refried beans, and corn. Stir the mixture well to combine, heating everything through until it's warm. Once ready, remove from heat and allow to cool for a few minutes.

          Stuff the Shells: Lightly grease a 9x13-inch baking dish with olive oil. Carefully fill each pasta shell with a generous amount of the meat mixture, then place them in the baking dish with the open side facing up.

            Add Salsa and Cheese: Spread the salsa evenly across the stuffed shells, ensuring each one is covered. Top with diced tomatoes and sprinkle the shredded cheddar cheese generously over the entire dish.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbling and lightly golden.

                Serve: Once baked, let the dish rest for about 5 minutes. Drizzle sour cream over the top and, if desired, garnish with fresh cilantro for an added touch.

                  Enjoy: Serve the Cheesy Taco-Stuffed Pasta Shells warm and enjoy with extra salsa on the side for dipping!

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings