INTRODUCTION
The Cheesy Taco Shells Bake is one of those recipes that brings comfort and joy to the dinner table. It combines the fun of tacos with the delightful appeal of cheesy baked pasta. This dish is perfect for a cozy family meal or a friendly gathering. With its cheesy goodness and flavorful beef, this recipe is easy to make and even more enjoyable to eat!
WHY YOU WILL LOVE THIS RECIPE
There are many reasons why you will love this Cheesy Taco Shells Bake. First of all, it is incredibly delicious. The combination of seasoned ground beef, melty cheese, and soft pasta shells creates a mouthwatering experience. Secondly, it is a great way to feed a crowd or a family, making it a fantastic option for parties or family dinners. Not to mention, it is easy to put together. Even if you aren’t an expert cook, you can follow the simple steps to create a wonderful meal. Lastly, this recipe is versatile. You can modify it with different toppings or ingredients based on your preferences.
HOW TO MAKE Cheesy Taco Shells Bake
Making Cheesy Taco Shells Bake is straightforward. You will begin by cooking the pasta shells and preparing the beef mixture. This dish comes together quickly, letting you enjoy your time in the kitchen. Just follow these easy steps, and you will have a flavorful meal ready in no time!
EQUIPMENT NEEDED
To make Cheesy Taco Shells Bake, you will need:
- A large pot for boiling the pasta shells
- A skillet for cooking the beef
- A baking dish (33×23 cm)
- A mixing spoon
- A measuring cup
- A serving spoon
Ingredients You’ll Need
- 1 packet taco seasoning (about 30 g)
- 140 g shredded cheddar cheese (split, check directions)
- 450 g ground beef
- 20-24 jumbo pasta shells (keep a few extra in case some break)
- 285 g can enchilada sauce
- Pico de gallo, for topping
- 120 ml sour cream
- 15 g fresh cilantro, chopped (optional)
STEP-BY-STEP INSTRUCTIONS
-
Start by heating your oven to 175°C (350°F). Then spray your baking dish with some cooking spray so the dish does not stick.
-
Boil the pasta shells in salted water following the instructions on the packet. Make sure they are cooked until just right. After that, drain them and immediately cool them down under cold water to stop the cooking process.
-
Crank the stove to medium-high and set your skillet on. Throw in the ground beef and cook that while breaking it up until it turns brown. Once it is browned, drain any extra grease and put the beef back in the skillet.
-
Mix the taco seasoning and half of your enchilada sauce into the ground beef. Let this mixture simmer for about 5 to 7 minutes. Keep stirring occasionally so the sauce thickens nicely.
-
Turn off the heat and toss about 70 g (that’s one cup) of shredded cheddar cheese into the beef mix. Stir well so it all combines perfectly.
-
Take your cooked pasta shells and spoon the beef and cheese mixture into each one carefully. Place all the stuffed shells in the greased baking dish evenly.
-
Pour what’s left of the enchilada sauce over the stuffed shells to make sure they stay flavorful.
-
Sprinkle the last bit of shredded cheese over everything in the dish.
-
Cover the baking dish with foil. Then pop it into the preheated oven and bake it for about 25-30 minutes. You want it to come out nice and melted and bubbling.
-
Pull the dish from the oven and let it sit for a bit. This will help everything settle so it’s easier to serve.
-
Throw on some chopped cilantro if you wish, and then dish up while it’s still warm. Add a spoonful of sour cream and pico de gallo on top for that extra flavor.
HOW TO SERVE Cheesy Taco Shells Bake
The best way to serve Cheesy Taco Shells Bake is hot from the oven. Spoon generous portions onto plates, and don’t forget to add the sour cream and pico de gallo on top. A sprinkle of fresh cilantro adds a nice green touch. You can pair this dish with a simple salad or some warm tortilla chips on the side for a complete meal.
STORAGE & FREEZING: Cheesy Taco Shells Bake
If you have leftovers, it is easy to store them. Just place the remainder of the Cheesy Taco Shells Bake in an airtight container in the fridge. It can last for 3-4 days. If you want to freeze it, make sure to let it cool completely before wrapping it tightly in plastic wrap or putting it in a freezer-safe container. It will keep well for up to 2-3 months. When ready to eat, thaw it in the fridge overnight and reheat in the oven until hot.
SERVING SUGGESTIONS
This Cheesy Taco Shells Bake pairs well with many sides. Consider serving it with:
- A fresh garden salad with a light vinaigrette
- Sliced avocados or guacamole for creamy flavor
- Mexican rice or cilantro lime rice for a fuller meal
- Homemade tortilla chips for extra crunch
VARIATIONS
You can make this dish your own with different toppings and ingredients. Here are a few ideas:
- Use ground turkey or chicken instead of beef for a leaner option.
- Add black beans or corn to the beef mixture for more texture and flavor.
- Swap out the cheese for a mix of pepper jack or Monterey Jack for a spicy kick.
- Top with jalapeños for those who enjoy some heat.
FAQs
1. Can I use regular pasta shells instead of jumbo?
Yes, you can use regular pasta shells, but they may not hold as much filling.
2. How long does it take to prepare this dish?
Preparation and cooking take about one hour in total.
3. Can I make this recipe ahead of time?
Absolutely! You can prepare it fully and refrigerate it before baking. Just increase the baking time a bit if it’s cold from the fridge.
4. What can I substitute for sour cream?
You can use Greek yogurt as a healthier alternative to sour cream.
5. How spicy is this dish?
The spice level mainly depends on the taco seasoning and any optional jalapeños you add. You can choose a mild seasoning if you prefer less heat.
MAKE-AHEAD TIPS FOR Cheesy Taco Shells Bake
If you want to save time, you can make the beef mixture a day ahead. Just let it cool, then store it in the fridge. You can also stuff the pasta shells in advance and keep them in the baking dish. When you’re ready to serve, simply pour the enchilada sauce and cheese on top and bake as directed to enjoy a warm, cheesy meal without much fuss!
Cheesy Taco Shells Bake
Ingredients
Method
- Preheat your oven to 175°C (350°F) and spray your baking dish with cooking spray.
- Boil the pasta shells in salted water as per package instructions until al dente. Drain and cool down under cold water.
- In a skillet over medium-high heat, cook the ground beef until browned. Drain excess grease.
- Mix taco seasoning and half of the enchilada sauce into the beef. Simmer for 5 to 7 minutes, stirring occasionally.
- Turn off the heat and mix 70 g of shredded cheddar cheese into the beef mixture until combined.
- Stuff each cooked pasta shell with the beef and cheese mixture and place them in the greased baking dish.
- Pour the remainder of the enchilada sauce over the stuffed shells and sprinkle the remaining cheese on top.
- Cover with foil and bake in the preheated oven for 25-30 minutes until melted and bubbly.
- Remove from oven and let it sit briefly before serving.
- Serve hot, topped with sour cream, pico de gallo, and chopped cilantro.