Ingredients
- 12 jumbo pasta shells
- Salt for pasta water
- 1 lb ground beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tbsp homemade mix: chili powder, cumin, paprika, garlic powder, onion powder, salt
- ½ cup tomato sauce
- ½ cup corn kernels fresh, frozen, or canned
- ½ cup black beans rinsed and drained
- Cheese & Topping
- 1 ½ cups shredded cheddar cheese or Mexican blend
- ½ cup shredded Monterey Jack cheese
- 2 tbsp chopped fresh cilantro optional
- Sour cream or salsa for serving
- Sauce (Optional but Recommended) 1 cup enchilada sauce or taco sauce
Directions
- Cook Pasta.
- Bring a large pot of salted water to a boil.
- Cook jumbo shells according to package instructions until al dente.
- Drain and let cool slightly.
- Prepare Taco Filling.
- Heat a skillet over medium heat.
- Add ground beef, onion, and garlic.
- Cook until beef is browned and onions are soft (about 6–8 minutes).
- Stir in taco seasoning, tomato sauce, corn, and black beans.
- Simmer for 2–3 minutes until well combined.
- Remove from heat.
- Preheat Oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Stuff the Shells.
- Spoon taco filling into each cooked pasta shell.
- Place stuffed shells in the baking dish, seam-side up.
- Pour enchilada or taco sauce over the shells if using.
- Add Cheese.
- Sprinkle cheddar and Monterey Jack cheese evenly over the shells.
- Cover with foil and bake 15 minutes.
- Remove foil and bake 5–10 minutes more until cheese is melted and slightly golden.
- Serve garnished with chopped cilantro, sour cream, or salsa as desired.
- Serve hot with a side salad or Mexican rice.