Taco Stuffed Shells

Saturday, October 09, 2010

This recipe takes two classic favorites and makes them one!  Taco Stuffed Shells marries tacos with stuffed pasta shells for an unbelievably easy dinner recipe that can be made ahead to save even more time!  These are guaranteed to win over even your pickiest eater!

Taco Stuffed Shells

  • 1 box of jumbo pasta shells, cooked according to package directions
  • 1 lb ground turkey or beef
  • 2 cups shredded jack and cheddar cheese
  • 1 can diced green chilies
  • 1 can refried black beans
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. granulated garlic
  • 1 tsp. cayenne pepper
  • 1 onion, chopped
  • 1 cup pureed squash 
  • 1 (16 oz) jar salsa
  • 1 tbsp. sour cream (plus more for garnish if desired)
  • 1 cup crushed tortilla chips (I use blue chips but you can use whatever you like)
  • 1 tbsp. olive oil 
Cook pasta shells according to package directions.  Set aside and allow to cool.  Preheat oven to 375 degrees and grease a 13 X 9 inch baking dish.  Heat olive oil in a large deep sided skillet over medium high heat.  Add the ground meat and the onion along with the cumin, chili powder, garlic, and cayenne pepper.  Cook until meat is no longer pink and cooked through.  Add the beans, the chilies, and 1/4 cup of the salsa to the meat.  Stir to combine.  Add the squash and cook another 5 minutes until heated through.  Add the sour cream and half of the cheese, stir to combine.  Remove mixture from heat.  Pour half of the remaining salsa into the bottom of the baking dish and spread to coat.  Fill each shell with the meat mixture and place in the baking dish.  Cover with the remaining salsa, crushed chips, and the remaining cheese.  Cover with foil and bake for 30 minutes.  Remove the foil and bake another 10 minutes.  Serve with a dollop of sour cream, sliced olives, and salsa if desired.

Until next time, happy and HEALTHY cooking and EATING!


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