Taco Stuffed Shells: A Bold Twist on a Classic Favorite

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the jumbo shells according to the package instructions until al dente, about 9-11 minutes. Drain the shells and set them aside to cool slightly.

Cook the Ground Beef:
While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Drain any excess fat. Stir in the taco seasoning and water, and simmer for 3-5 minutes until the mixture thickens and is well combined. If you’re adding black beans, stir them in with the beef mixture. Remove from heat and set aside.

Stuff the Shells:
Fill each cooked shell with about 2 tablespoons of the taco beef mixture. Place the stuffed shells in a baking dish, making sure they fit snugly in a single layer. You may need to adjust the amount of filling depending on the size of your shells.

Top with Cheese and Bake:
Spoon a few tablespoons of salsa over each stuffed shell, then sprinkle with shredded mozzarella cheese. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly. Remove the foil and bake for an additional 5 minutes to allow the cheese to turn golden.

Serve:
Remove the dish from the oven and let it cool for a few minutes. Garnish with a dollop of sour cream, a sprinkle of chopped green onions, and fresh cilantro. Serve with extra salsa and taco toppings on the side for an added burst of flavor.

Serving and Storage Tips: