Taco Stuffed Shells –A Cheesy, Flavorful Family Favorite

• 20–24 jumbo pasta shells
• 1 lb ground beef (or substitute with ground turkey or pork)
• 1 medium onion, diced
• 3 tbsp taco seasoning (store-bought or homemade)
• ¾ cup water
• 1 cup salsa (or salsa-style tomatoes)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (10 oz) can Rotel tomatoes, drained (or diced tomatoes)
• 1 jalapeño or serrano pepper, finely minced (optional, for heat)
• Green onions, optional garnish

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Step-by-Step Instructions

Step 1: Prepare the Pasta Shells

1. Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray.
2. Bring a large pot of water to a boil. Cook the jumbo pasta shells according to the package directions. Drain well and set aside.

Step 2: Cook the Ground Beef Mixture

1. In a large skillet, brown the ground beef over medium-high heat. About halfway through, add the diced onion and continue cooking until the beef is browned and the onions are soft.
2. Drain any excess grease from the skillet.
3. Add the taco seasoning and water to the beef mixture. Simmer for 10 minutes, stirring occasionally.
4. Stir in the salsa and remove from heat. Let the mixture cool slightly, then stir in half of the cheddar and Monterey Jack cheeses.

Step 3: Assemble the Stuffed Shells