Print

Savory Taco Stuffed Shells with Cheesy Enchilada Sauce

savory taco stuffed shells - featured image
Print Recipe

A comforting and flavorful twist on classic stuffed shells, combining seasoned taco meat with a creamy cheesy enchilada sauce. Perfect for family dinners, potlucks, or a cozy weeknight meal.

Ingredients

Scale
  • 1 lb ground beef or ground turkey (lean)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning (store-bought or homemade)
  • 1/2 cup water
  • 1 cup black beans, drained and rinsed (optional)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1 cup milk (whole or 2%)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup enchilada sauce (red or green)
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 20 jumbo pasta shells
  • Chopped fresh cilantro (optional garnish)
  • Sour cream (optional garnish)
  • Diced avocado or sliced jalapeños (optional garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook for 8-10 minutes until al dente. Drain shells, rinse with cold water to stop cooking, and set aside to cool slightly.
  2. In a large skillet over medium heat, add ground beef or turkey and chopped onions. Cook for 5-7 minutes until browned and onions are soft. Add minced garlic and cook for another minute until fragrant.
  3. Sprinkle taco seasoning over the meat, pour in 1/2 cup water, and stir well. Let simmer for 3-4 minutes until liquid reduces slightly. Stir in black beans if using, then remove from heat.
  4. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook for about 1 minute to form a roux.
  5. Slowly whisk in 1 cup milk, stirring constantly to prevent lumps. Continue cooking and stirring until sauce thickens, about 3-5 minutes.
  6. Remove from heat and stir in shredded cheddar, Monterey Jack cheese, and 1/4 cup enchilada sauce. Add smoked paprika, salt, and pepper to taste.
  7. Preheat oven to 350°F (175°C). Spoon taco filling into each cooled pasta shell and place stuffed shells in a 9×13-inch baking dish.
  8. Pour cheesy enchilada sauce evenly over the shells, ensuring they’re well coated.
  9. Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until sauce is bubbly and cheese is slightly golden.
  10. Let dish rest for 5 minutes before serving. Garnish with fresh cilantro, sour cream, diced avocado, or sliced jalapeños if desired.

Notes

Do not overcook pasta shells; they finish cooking in the oven. Use fresh shredded cheese for best melt. If sauce is too thick before baking, stir in a splash of milk. For crispier tops, broil 2-3 minutes at the end but watch carefully. Assemble ahead and refrigerate overnight; add 10-15 minutes to baking time when reheating. Leftovers store well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: taco stuffed shells, cheesy enchilada sauce, comfort food, easy dinner, family meal, taco night, stuffed pasta, weeknight recipe

Find it online: https://evabakery.com/savory-taco-stuffed-shells-with-cheesy-enchilada-sauce-easy-recipe/