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Stuffed Taco Shells Recipe


Stuffed Taco Shells Recipe


These delicious stuffed taco shells are giant noodle shells filled with seasoned ground beef, onions, salsa,

cheddar cheese and Monterey Jack cheese. Bake a batch tonight and enjoy the praise.



• 20-24 jumbo clam noodles


• 1 pound ground beef

• 1 medium onion, diced

• 3 tablespoons taco seasoning

• ¾ cup water

• 1 cup salsa or tomato salsa


• 1 cup grated Cheddar cheese

• 1 cup grated Monterey Jack cheese

• 1 10-ounce can Rotel tomatoes, drained (or diced tomatoes)

• 1 jalapeno or serrano chili, finely chopped

• Scallions for garnish optional





• Preheat oven 350 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.• Bring a large pot of

water to a boil. Cook the mussels according to the package instructions and drain well.

• Meanwhile, fry the minced meat in a large pan over medium heat. When the browning process is about halfway


done, add the onion and continue cooking until the meat is browned and the onions are soft. If necessary, drain

excess fat from the pan.• Add taco seasoning and water to ground beef mixture. Let simmer for 10 minutes. Add

the sauce and stir. Remove from heat and let cool for a few minutes. Once cooled, add half of each cheese.• Pour

the seasoned ground beef mixture into the bowls and place in a single layer on the prepared plate. Top with

remaining cheese, Rotel tomatoes, and chopped jalapeño. Bake covered for 20 minutes. Uncover and bake for

another 5 minutes. Sprinkle with chopped jalapeno or scallions.For best results, serve promptly.


• For a little more intensity, replace the jalapeño with chopped Serrano pepper. Serrano peppers have a Scoville

heat rating between 5,000 and 15,000, while jalapenos have a maximum Scoville heat rating between 2,000 and



• Every type of tomato looks great on these trays. I have used fire-roasted tomatoes, sliced ​​grape tomatoes, and

quartered cherry tomatoes with good success.

• Use my flavorful homemade taco seasoning made with chili powder, cumin, paprika, oregano and red pepper

flakes.• For a change, try ground turkey or ground pork.

• Top with sour cream, scallions, black olives, black beans, pico de gallo or guacamole, if desired.

• Wear gloves when chopping jalapenos or other hot peppers, or at least avoid touching your face and wash your

hands thoroughly after handling the peppers. To control the heat, remove the veins and seeds with a spoon.

• Pro tip: Don’t drop the ground meat in the sink to drain the fat.Simply tilt the pan and absorb the grease with a

paper towel.

• Add a few extra shells when cooking the pasta as some will inevitably break.

• Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.

• Freeze in a sturdy container for up to 3 months.


Calories: 346 kcal Carbohydrates: 19 g Protein: 20 g Fat: 21 g Saturated fat: 10 gPolyunsaturated fats: 1 g

Monounsaturated fats: 7 g Trans fats: 1 g Cholesterol: 67 mg Sodium: 507 mgPotassium: 329 mg Fiber: 2 g Sugar:

3 g Vitamin A: 514 IU Vitamin C: 4 mgCalcium: 233 mg Hierro: 2 mg

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