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The world of culinary delights is filled with countless combinations, but few are as enticing as the fusion of classic Mexican flavors with Italian comfort food. Enter Zesty Taco Stuffed Pasta Shells—a dish that brings together the vibrant, bold flavors of tacos and the hearty satisfaction of pasta. This delightful recipe is not just a meal; it's a family-friendly experience that transforms weeknight dinners into a culinary adventure.

Zesty Taco Stuffed Pasta Shells

Discover the delicious fusion of Mexican and Italian cuisine with Zesty Taco Stuffed Pasta Shells. This mouthwatering dish features jumbo pasta shells filled with a savory mix of seasoned ground meat, black beans, and cheese, topped with melted cheddar and Monterey Jack. Perfect for family dinners, it’s customizable to suit all tastes and dietary needs. Easy to prepare, these stuffed shells promise to bring flavor and fun to your table. Try this exciting recipe for your next meal!
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Ingredients
  

12 large jumbo pasta shells

1 pound ground beef or turkey

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 packet (1 oz) taco seasoning

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned, drained)

1 cup salsa (mild or spicy, according to preference)

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Sour cream (for serving, optional)

Sliced jalapeños (for serving, optional)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Cook Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Prepare Filling: In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté until soft, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.

        Cook Meat: Add the ground beef or turkey to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat.

          Add Seasoning: Stir in the taco seasoning, black beans, corn, and half of the salsa. Mix well to combine and let it cook for another 2-3 minutes to meld the flavors. Season with salt and pepper to taste.

            Stuff Shells: Take each cooked pasta shell and carefully fill it with a generous amount of the meat mixture. Place the stuffed shells in a greased 9x13 inch baking dish.

              Add Sauce and Cheese: Pour the remaining salsa evenly over the stuffed shells. Sprinkle the cheddar and Monterey Jack cheeses on top.

                Bake: Cover the baking dish with foil (to prevent sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Once out of the oven, let the shells sit for a few minutes. Garnish with chopped cilantro and serve with sour cream and sliced jalapeños on the side, if desired.

                    Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6