• 20 Pasta Shells Jumbo
  • 1 lb Ground Beef
  • 3 tbsp Taco Seasoning one packet
  • 3/4 cup Beef Broth
  • 10.5 ounces Rotel
  • cups Cheese shredded, divided
  • 2 cups Enchilada Sauce
  • Toppings: Diced Roma Tomatoes & Green Onions


  • Preheat your oven to 350°F (175°C).
  • Bring a large pot of lightly salted water to a boil. Cook the pasta shells in the boiling water, stirring occasionally, until cooked through but firm to the bite – about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and set aside.
  • While the pasta shells are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Make sure to break the beef up into small crumbles as it cooks.
  • Once the beef is cooked, drain any excess fat, then stir in the taco seasoning until the beef is evenly coated.
  • Add the beef broth and the can of Rotel diced tomatoes (undrained) to the skillet. Stir everything together and let it simmer over medium heat until most of the liquid has evaporated – about 5-7 minutes.
  • After the beef mixture has thickened, remove it from the heat and stir in 1 cup of the shredded Fiesta Blend cheese until it is melted and mixed through.
  • Pour the enchilada sauce into the bottom of a 9×13 inch baking dish, spreading it out to cover the entire bottom.
  • Take the cooked and cooled pasta shells and stuff each one with the taco beef mixture. Arrange the stuffed shells in the baking dish on top of the enchilada sauce.
  • Sprinkle the remaining 1 cup of Fiesta Blend cheese over the top of the stuffed shells.
  • Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and continue to bake for another 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove the taco stuffed shells from the oven and let them cool for a few minutes. Before serving, top the shells with the diced Roma tomatoes and chopped green onions.


Storage & Reheating:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, you can easily reheat the stuffed shells in the microwave. If you’re not in a rush, reheating them in the oven at 350°F for about 15-20 minutes will help keep the shells from getting too soft.

Don’t forget to sprinkle a bit more cheese on top when reheating – because, let’s face it, there’s no such thing as too much cheese, right?


Calories: 403kcal | Carbohydrates: 13g | Protein: 24g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1208mg | Potassium: 350mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1086IU | Vitamin C: 7mg | Calcium: 298mg | Iron: 3mg


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