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Flavorful Taco Stuffed Pasta Shells with Easy Homemade Enchilada Sauce

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A comforting fusion dish combining spicy taco-flavored ground beef filling stuffed inside jumbo pasta shells, all smothered in a rich homemade enchilada sauce. Perfect for busy weeknights and casual dinners.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning or homemade blend
  • 1/2 cup canned diced tomatoes, drained
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1/4 cup chopped fresh cilantro (optional)
  • 20 jumbo pasta shells (about 10 oz)
  • Salt for boiling water
  • 2 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour
  • 1/4 cup chili powder (adjust to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 2 cups chicken broth or vegetable broth
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1 cup shredded mozzarella or Monterey Jack cheese
  • Optional toppings: sliced jalapeños, sour cream, avocado slices, extra cilantro

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook 10-12 minutes until al dente. Drain, rinse under cool water, and set aside on a lightly oiled tray or plate.
  2. Heat a large skillet over medium heat. Cook ground beef until no longer pink, about 6-8 minutes. Drain excess fat if needed.
  3. Add chopped onion and garlic to the skillet; cook 3-4 minutes until softened and fragrant.
  4. Sprinkle taco seasoning over meat mixture and stir in diced tomatoes. Simmer 5 minutes to blend flavors.
  5. Remove from heat and stir in shredded cheddar cheese and fresh cilantro until cheese melts and binds filling.
  6. In a medium saucepan, heat vegetable oil over medium heat. Whisk in flour and cook 1 minute until smooth roux forms.
  7. Gradually whisk in chili powder, cumin, garlic powder, and oregano. Slowly add broth, whisking to avoid lumps.
  8. Bring sauce to a simmer and cook until thickened, about 5 minutes. Stir in salt and apple cider vinegar, then remove from heat.
  9. Preheat oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
  10. Stuff each cooked pasta shell with about 2 tablespoons of taco filling. Arrange shells snugly in the baking dish.
  11. Pour remaining enchilada sauce evenly over stuffed shells, coating each one.
  12. Sprinkle shredded mozzarella or Monterey Jack cheese over the top.
  13. Cover dish loosely with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
  14. Let rest 5 minutes before serving. Garnish with jalapeños, sour cream, avocado slices, or extra cilantro if desired.

Notes

Rinse cooked pasta shells under cold water to prevent sticking. Handle shells gently when stuffing to avoid tearing. If enchilada sauce is too thick, thin with broth. Tent with foil if cheese browns too fast. Can prepare filling and sauce ahead and refrigerate stuffed shells before baking (add extra bake time if cold). Substitute manicotti tubes or folded lasagna noodles if jumbo shells unavailable. For gluten-free, use gluten-free pasta and flour. For vegetarian, replace beef with seasoned lentils, mushrooms, or beans.

Nutrition

Keywords: taco stuffed shells, enchilada sauce, stuffed pasta shells, taco pasta, homemade enchilada sauce, easy dinner, weeknight meal, comfort food

Find it online: https://blipflavor.com/flavorful-taco-stuffed-pasta-shells-recipe-easy-homemade-enchilada-sauce/