Best Cheesy Taco Stuffed Shells - How to Make Cheesy Taco Stuffed Shells

Step 1Preheat oven to 350º.

Step 2In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.

Step 3Cook beef: In a large skillet over medium heat, add ground beef, cumin and chili powder and cook until beef is no longer pink. Drain fat, then return skillet to heat and stir in tomatoes, most of the cheddar (reserve some for topping) and most of the Monterey Jack (reserve some for topping). Season with salt and pepper. Cook, stirring often, until cheese has melted, then remove from heat.

Step 4Make sauce: In a medium sauce pan over medium heat, heat olive oil. Add onion and cook until tender, about 5 minutes. Add garlic and jalapeño and cook until fragrant, about 1 minute more. Add crushed tomatoes and season with salt and pepper. Bring mixture to a boil then reduce heat and simmer, 10 minutes. Stir in cilantro. [Editor's note: You can also skip making your own Alfredo sauce by using a jarred tomato sauce.]

Step 5Spoon a thin layer of sauce in the bottom of a large casserole dish. Stuff meatball mixture into shells and arrange stuffed shells on top of sauce, side by side. Spoon remaining sauce over shells and sprinkle with cheese.

Step 6Bake until cheesy is melted and bubbly, 18 to 20 minutes. Garnish with cilantro and serve with sour cream and lime wedges.

Cheesy Taco Stuffed Shells

Ingredients

Directions

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