Stovetop Beef Taco Stuffed Shells
Easy stovetop beef taco stuffed shells with jumbo pasta, seasoned ground beef, tomato sauce and Mexican-inspired flavors. A hearty family dinner.
- Total Time50 min
- Yield4-6 1x
Ingredients
Units
Scale
- 15-18 jumbo pasta shells
- 1 cup ground beef
- 1/2 cup tomato salsa or thick tomato sauce
- 2/3 cup shredded cheddar cheese
- 1 small hot red chili pepper
- 2-3 cloves of garlic
- 2 tbsp. olive oil
- 1 1/2 tbsp. taco seasoning
- Salt and pepper to taste.
Instructions
- Preheat a heavy-bottomed skillet over medium heat. Add 1 tablespoon of olive oil. Add the ground beef and cook for 6–8 minutes, breaking it up into small pieces with a spatula. The meat should lose all its pink color. If too much fat renders out, carefully drain the excess. Finely chop the garlic and the hot pepper. For a milder heat, remove the chili seeds and inner membranes. Add them to the ground beef along with the taco seasoning. Stir for about 30–60 seconds to let the spices release their aroma without burning the garlic. Add 1/4 cup of water and simmer over low heat until the liquid evaporates, about 10–12 minutes.
- Bring a pot of water to a boil, add salt, and add the jumbo shells. Cook for about 2–3 minutes less than the package directions indicate so that they remain firm and do not tear when filled. Usually, 8 minutes is sufficient, but follow the manufacturer’s instructions. Carefully drain the water and drizzle the pasta shells with olive oil. Let them cool.
- Using a teaspoon, fill each shell with the beef mixture and arrange them in a skillet.
- Add salsa or tomato sauce and about 1/4 cup of water. The liquid should cover the bottom of the pan but not submerge the shells completely. Cover and cook over the lowest heat for 12–18 minutes. Ensure the sauce is simmering gently rather than boiling vigorously. If the liquid evaporates quickly, add another 2–3 tablespoons of hot water. Once the shells are tender but still hold their shape, sprinkle evenly with grated Cheddar cheese. Cover again and cook for another 2–4 minutes until the cheese has completely melted. Test one shell: the pasta should be tender, and the meat filling hot. If necessary, cook for a few more minutes, adding a little water if the sauce runs low.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: no bake