Step-by-Step Instructions
Prep the pasta shells:
Boil a large pot of salted water and cook jumbo shells until just al dente which is slightly firm to bite so they do not fall apart during stuffing. Drain and rinse under cold water to stop cooking then set aside on a kitchen towel so they do not stick.
Brown the beef:
Heat a large skillet over medium high heat. Add ground beef and use a wooden spoon to break into small crumbles. Cook for about eight minutes until meat is no longer pink and most moisture has evaporated. Drain off any fat then return beef to the pan.
Season and sauce:
Sprinkle taco seasoning evenly over the beef then pour in half a can of enchilada sauce. Stir to coat well and simmer for around five minutes until thickened and fragrant. Watch for the mixture to reduce to a hearty consistency so it will fill the shells easily.
Add cheddar cheese:
Lower heat to medium then stir in one cup of shredded cheddar directly into the beef mixture. Mix until cheese melts smoothly and coats the filling which helps bind the mixture and ups the comfort level.
Stuff the shells:
Arrange your cooked pasta shells open side up in a greased 9x13 inch baking dish. Use a small spoon to fill each shell generously with the beef mixture gently packing so the shells keep their shape.
Top and bake:
Pour remaining enchilada sauce over the shells to blanket them with flavor. Sprinkle rest of the cheddar cheese over the top for a cheese crust. Cover baking dish tightly with foil and bake in a 350 degree oven for about 25 to 30 minutes until cheese is melted and shells are bubbling.
Finish and serve:
Remove dish from oven and uncover. Let cool about five minutes so it sets before serving. Garnish with fresh chopped cilantro and serve with dollops of sour cream plus spoonfuls of pico de gallo for ultimate taco vibes.
The most important part is just ahead — click NEXT »»
