Taco Stuffed Shells

Ingredients

For the Stuffed Shells:

• 20 jumbo pasta shells
• 1 lb ground beef or ground turkey (for a leaner option)
• 1 packet taco seasoning (or homemade seasoning)
• 1/4 cup water (for seasoning)
• 1/2 cup onion, finely chopped
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (frozen or fresh)
• 1 cup shredded cheddar cheese (or a blend of cheddar and Mexican cheese)
• 1/2 cup sour cream (optional, for extra richness)
• 1/2 cup salsa (mild or spicy, depending on preference)

For the Sauce:

• 1 jar (15 oz) of salsa or enchilada sauce
• 1/2 cup tomato sauce (or crushed tomatoes for more texture)
• 1 teaspoon ground cumin (optional for extra flavor)
• Salt and pepper, to taste

For Topping:

• 1 cup shredded Mexican cheese blend (or cheddar)
• Fresh cilantro, chopped (optional)
• Jalapeño slices (optional, for extra heat)
• Sour cream (optional, for serving)
• Lime wedges (optional, for serving)

Instructions

1. Prepare the Jumbo Shells:

• Preheat your oven to 375°F (190°C).
• Cook the jumbo pasta shells according to the package directions. Drain and set aside to cool slightly. It’s important not to overcook them, as they’ll bake in the sauce later.

2. Make the Taco Filling:

• In a large skillet, cook the ground beef or turkey over medium heat until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
• Add the finely chopped onion and cook for 2-3 minutes, until softened.
• Stir in the taco seasoning packet and 1/4 cup of water, mixing well. Let it simmer for 2-3 minutes until the seasoning is fully incorporated.
• Add the black beans, corn, and salsa to the mixture, stirring to combine. Let it cook for another 2-3 minutes until everything is heated through.
• Remove from heat and fold in the sour cream (if using) and 1 cup of shredded cheese, allowing the cheese to melt into the filling.

3. Prepare the Sauce:

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