Is it pasta?

Is it a taco?

It’s BOTH!

My Easy Taco Stuffed Shells is the perfect weeknight supper.  I guarantee you a happy family after this meal!

This recipe serves 4 to 6.

Shopping List
1 box of large shells, cooked to al dente and then reserved
Extra Virgin Olive Oil (EVOO)
1 pound of ground beef
2 tablespoons chili powder
salt and pepper
1 cup of taco sauce (we used mild)
1 (8 oz) container of sour cream
1½ cups of grated cheddar cheese
about 8 green onions, chopped (reserve some for garnish)
a big handful of cilantro, chopped (reserve some for garnish)
1½ cups chunky salsa (we used mild)

Before we get started, I like to use both taco sauce and salsa because I keep both on hand, but if you don’t, then you can substitute one for the other.  Taco sauce is very thin and the salsa, chunky.  I like the two textures, but you use what you have.

Preheat your oven to 375 degrees.

Grease (I used Pam) a 9×12 baking dish.  Set aside.

Make sure you place your shells in boiling water and allow them to cook to al dente (about 5 minutes).  Remove from the water and reserve until they’ve cooled enough to handle.  I place mine on a baking sheet.

In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO.  Once it’s browned and crumbly, add in your chili powder plus a pinch of both salt and pepper.  Next, stir in your taco sauce, sour cream, grated cheese, most of your chopped green onions and cilantro.  Stir this mixture together and then remove it from the heat.

Take each of your large shells and fill it with about a tablespoon or so of taco meat and then place it in your prepared baking dish.  Repeat.

When all of your shells are stuffed, pour your chunky salsa down over the top and then pop it in the oven to brown up about 15 to 18 minutes.

Remove from the oven, add a little garnish of chopped onions and cilantro, serve and enjoy!  We like to serve ours with guacamole or sliced avocado.

Just so delish!