Taco Stuffed Shells


  • sixteen giant alimentary paste shells
  • one pound beef
  • 1 (1.25 ounce) package taco
  • seasoning combine
  • 1 cup water
  • 1 (16 ounce) will frijoles refritos
  • 3/4 cup chopped cheddar cheese
  • cheese
  • 1 (16 ounces) jar salsa, divided
  • 1/4 cup sliced scallion
  • 1/4 cup shredded cheddar cheese
  • cheese
  • 1/2 cup cream (optional)


Bring an outsized pot of water to a overboil high heat.

Stir within the shell pasta, and come to a boil. Cook the pasta uncovered, till simply slightly firm to the bite, for thirteen minutes. Drain well.

Brown the bottom beef in an exceedingly massive skillet; drain fat. Stir within the taco seasoning and water; cook over low heat until thickened, about five minutes. Stir the frijoles refritos and 3/4 cup cheese into the taco meat. Spoon meat mixture into ready alimentary paste shells. Spoon 1/4 cup condiment over the lowest of a 9×13 in. baking dish.

prepare stuffed shells over salsa. Spoon remaining salsa over shells.

Bake in preheated kitchen appliance for forty minutes. take away from oven; sprinkle with sliced scallion and 1/4 cup chopped cheddar cheese.

Serve with bitter cream.

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