cheesy taco shells bake (Print Version)
# Ingredients:
→ Filling
01 -
1 packet of taco spices (about 30 g)
02 -
140 g of shredded cheddar (divided, see steps)
03 -
140 g of shredded cheddar (divided, see steps)
04 -
450 g ground beef
→ Pasta
05 -
20–24 jumbo pasta shells (add a couple extras for breakage)
→ Sauce
06 -
1 small can (285 g) of enchilada sauce
→ Toppings
07 -
Pico de gallo to sprinkle on top
08 -
120 ml of sour cream
09 -
15 g of fresh, chopped cilantro (optional)
# Instructions:
01 -
Take the baking dish out and leave it to rest for a bit. Chop up some cilantro and sprinkle it on top. Ladle out portions while warm and add the sour cream with pico de gallo to finish.
02 -
Spread the leftover enchilada sauce across every pasta shell and layer the remaining cheese evenly over the top. Cover it with foil and bake at 175°C for about 25-30 minutes until melted and bubbly.
03 -
Use each cooked shell and pack it full with the beef and cheese filling. Arrange the shells side-by-side in the baking dish you prepped earlier.
04 -
Take the skillet off the heat. Stir one cup (70 g) of shredded cheddar into the beef. Mix it around thoroughly till the cheese is melted in.
05 -
Pour half the enchilada sauce and taco seasoning into the meat while it’s on the stove. Let it cook gently, stirring every so often, for 5–7 minutes until the sauce gets thicker.
06 -
Place a skillet on medium heat and throw the beef in. Break it apart continuously as it cooks until there’s no pink left. Remove excess grease, then put the browned beef back.
07 -
Turn the oven on to 175°C and coat a 33x23 cm baking dish with spray. Cook the pasta shells in salted water following the box directions until tender. Drain and cool them quickly under cold water to stop the cooking.
# Notes:
01 -
Boil a few extra pasta shells just in case some crack or fall apart during cooking.
02 -
Wait a few minutes after baking before serving—it makes cutting and plating easier.