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My review
Taco Stuffed Shells
2
JenniferLL
"Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!"
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Ingredients
1 h 20 m servings 361Original recipe yields 8 servings (16 shells)
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- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
- Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
- Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
- Bake in preheated oven for 40 minutes. Remove from oven; sprinkle with sliced green onion and 1/4 cup shredded Cheddar cheese. Serve with sour cream.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 111164 Ratings
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Most helpful positive review
7/22/2009
This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't fin...
Most helpful critical review
2/9/2011
I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and mayb...
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7/22/2009
This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't fin...
2/9/2011
I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and mayb...
7/30/2009
This recipe was yummy. I think that if I were to make it again I would not bake it for 40 minutes. The shells were a little crispy. I guessed and put the oven at 350 since it was not noted on...
1/30/2011
Burnt my mouth cause I couldnt wait to taste, smelled too good cooking! Perfect as is, I only added crushed tortilla chips for serving to give a little crunch to the bite.
8/25/2009
Oh. My. God. So. Freaking. Good. I haven't tried a recipe on this site in quite awhile and...yeah, this totally exceeded my expectations. I cooked the onions in with the beef and etc instead of ...
6/2/2009
Nice offering for the weekend crowd. I made it ahead, added 1/4 cup water to the bottom so it would not stick and popped it in the oven until it bubbled. Easy to serve, as it has individual po...
11/2/2010
I have a different version. I warm the beans with a tab of butter that I sauteed onions in--add 1 cup of mex cheese. stuffed shells. Used the ground beef mixture with 2 cans drained chopped t...
10/21/2011
Fantastic!! Although this recipe did NOT need changing, I did make a few and I am simply noting them here so I will know what I did for next time. And there WILL be a next time! Instead of th...
7/22/2010
Pretty good. The major change I made was to use enchilada sauce in place of the salsa. I also used my own seasonings instead of packaged taco seasoning and water mix. I somehow forgot to add ...