INSTRUCTIONS:
– Step 1: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray and set aside.
– Step 2: Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and rinse them under cold water to stop the cooking process. Set aside.
– Step 3: In a large skillet, brown the ground beef or turkey over medium heat until it is cooked through and no longer pink. Drain any excess fat from the skillet.
– Step 4: Add the taco seasoning, salsa, black beans, and frozen corn kernels to the skillet with the cooked ground meat. Stir well to combine all the ingredients and simmer for 5-7 minutes, allowing the flavors to meld together. Remove the skillet from heat.
– Step 5: Spoon the taco filling into the cooked jumbo pasta shells, filling each shell generously with the mixture. Place the filled shells in the prepared baking dish.
– Step 6: Once all the shells are filled, sprinkle the shredded cheddar cheese evenly over the top of the stuffed shells. Drizzle the remaining salsa over the cheese-topped shells, covering them evenly.
– Step 7: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
– Step 8: Remove the foil from the baking dish and continue baking for an additional 5-10 minutes, or until the edges of the shells are lightly golden brown. Once baked, remove the Taco Stuffed Shells from the oven and let them cool for a few minutes before serving.
– Step 8: Serve the stuffed shells hot, garnished with chopped fresh cilantro, diced tomatoes, sliced green onions, sour cream, and sliced jalapeños, if desired.
Enjoy the delicious fusion of flavors and textures in every bite of these Taco Stuffed Shells, a perfect marriage of Mexican and Italian cuisines.
Whether served as a festive main dish for a family dinner or as a crowd-pleasing appetizer for a party, these Taco Stuffed Shells are sure to be a hit. Prepare to delight your taste buds with this irresistible fusion dish
