Taco Stuffed Shells with Side Salad

Instructions

1. 1

   Cook Pasta and Preheat Oven

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then the jumbo shells. Cook according to package directions until al dente (firm to the bite), typically 8-10 minutes.
   • Drain the shells carefully and rinse with cold water to stop the cooking process and prevent sticking. Set them aside in a single layer on a baking sheet to prevent tearing.
2. 2

   Prepare the Taco Filling

   • While the pasta cooks, heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Add the ground beef to the skillet. Use a spatula to break it apart and cook for 5-7 minutes until fully browned. Drain off any excess grease.
   • Stir in the taco seasoning, 1/2 teaspoon salt, and black pepper. Pour in the water, then add the rinsed black beans and corn. Stir everything to combine.
   • Bring the mixture to a simmer and cook for 3-5 minutes, allowing the sauce to thicken slightly. Remove from heat.
3. 3

   Assemble the Stuffed Shells

   • Spread 1/2 cup of the salsa evenly over the bottom of the prepared baking dish. This prevents the shells from sticking.
   • Using a small spoon, carefully fill each cooked pasta shell with the taco meat mixture. Arrange the stuffed shells snugly in a single layer in the baking dish.
4. 4

   Bake the Casserole

   • Pour the remaining 1 cup of salsa over the stuffed shells, covering them as evenly as possible.
   • Sprinkle the shredded Mexican cheese blend over the top.
   • Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through. The edges should be slightly golden brown.
5. 5

   Garnish and Serve

   • Remove the dish from the oven and let it rest for 5-10 minutes. This allows the shells to set and makes serving easier.
   • Garnish with fresh chopped cilantro. Serve warm with your favorite taco toppings like sour cream, guacamole, diced avocado, or jalapeños.