THE INGREDIENTS LIST:
For the Stuffed Shells:
Jumbo pasta shells; I used 24.
1 lb.Of ground beef (or ground turkey).
1 small chopped onion.
2 garlic cloves, minced.
1 packet.Of taco seasoning mix.
1 (15-oz) can. Of black beans.
1 Cup.Of frozen corn kernels, thawed.
1 Cup.Of shredded cheddar cheese.
1 Cup.Of shredded « Monterey Jack » cheese.
1/2 Cup.Of sour cream.
Salt and pepper to taste.
For the Taco Sauce:
1 (8-oz) can.Of tomato sauce.
1 Tbsp.Of taco seasoning mix.
1/4 Cup.Of water.
Chopped fresh cilantro
Sliced green onions
Prepare the giant pasta shells by the directions on the box until they reach the “al dente” stage of cooking. Drain, then let it cool.
Cook the ground beef in a large pan over medium-high heat until it is browned and crumbly while the shells are in the oven. Remove any extra fat.
To the pan with the cooked meat, add the minced garlic and onion. Sauté the onion until it becomes translucent. Black beans, frozen corn kernels, and taco spice mix should all be stirred in. Once the mixture is well blended, cook for a few more minutes. Take the skillet from the stove.
Combine the tomato sauce, taco seasoning mix, and water in a small saucepan. To make taco sauce, simmer for a few minutes over low heat. Place aside.
Combine the cooked beef mixture, sour cream, cheddar cheese, and Monterey Jack cheese in a large mixing basin. To taste, add salt and pepper to the food. Stir everything together well.
Turn on the oven to 350 °F (175 °C). Spray cooking spray in a large baking dish. Each cooked pasta shell should be filled to the brim with the filling mixture by generously spooning it inside. Place the packed shells in the baking dish that has been prepared.
Over the loaded shells, evenly drizzle the taco sauce. When the shells are well cooked and the cheese is melted and bubbling, cover the baking dish with foil and bake it in the preheated oven for approximately 20 to 25 minutes.
After removing the foil, top the taco-stuffed shells with sour cream globules, green onion slices, and chopped fresh cilantro. For an added taste boost, you can also serve them with salsa on the side.
Make these mouthwatering Taco Stuffed Shells into a filling supper. They are ideal for potlucks, family meals, and any other event when you want to fulfill your appetite for a dish that combines Mexican and Italian tastes.