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Taco night is a cherished tradition in many households, offering a fun and interactive dining experience. But what if you could elevate that experience by combining the bold flavors of tacos with the comforting texture of pasta? Enter Zesty Taco Stuffed Pasta Shells, a delightful dish that marries the best of both worlds. This recipe takes large pasta shells and fills them with a savory taco-inspired mixture, topped with cheese and baked to perfection. It's a dish that not only satisfies the taste buds but also brings a sense of warmth and nostalgia to the dinner table.

Zesty Taco Stuffed Pasta Shells

Elevate your taco night with a delicious twist: Zesty Taco Stuffed Pasta Shells! This creative dish combines the bold flavors of tacos with the comforting texture of pasta, resulting in a hearty and satisfying meal. Filled with a delightful mixture of ground meat, beans, corn, and spices, these jumbo shells are topped with melted cheese and baked to perfection. Perfect for family dinners or casual gatherings, this recipe is easily customizable to suit various tastes and dietary needs. Bring warmth and nostalgia to your table with this flavorful fusion that will impress everyone!
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Ingredients
  

20 large pasta shells

1 pound ground beef or turkey

1 packet taco seasoning (about 1 oz)

1 cup black beans, drained and rinsed

1 cup frozen corn

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese

1 cup ricotta cheese

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 cups enchilada sauce (red or green, your choice)

Additional toppings: avocado, jalapeños, lime wedges

Instructions
 

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

    Cook the Shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.

      Prepare the Filling: In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat. Add the taco seasoning, black beans, corn, and diced tomatoes to the skillet. Stir well and cook for an additional 5 minutes until heated through.

        Mix in Cheeses: In a mixing bowl, combine the cooked meat mixture with ricotta cheese, half of the shredded cheddar, sour cream, cilantro, garlic powder, onion powder, and seasoning with salt and pepper. Mix until fully combined.

          Stuff the Shells: Carefully fill each cooked pasta shell with the taco filling mixture, about 2 tablespoons per shell.

            Assembly: Spread half of the enchilada sauce in the bottom of a 9x13 inch baking dish. Place the stuffed shells on top, then pour the remaining enchilada sauce over them. Sprinkle the remaining cheddar cheese on top of the shells.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

                Serve: Remove from the oven, let cool slightly, and garnish with additional cilantro, avocado slices, jalapeños, and lime wedges if desired.

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