Creamy Taco Stuffed Shells

Name: Creamy Taco Stuffed Shells
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. extra-virgin olive oil; 1 small yellow onion, finely chopped; 2 tsp. minced garlic; 1 lb. lean ground beef (90/10); Kosher salt and freshly ground black pepper; 2 1/2 c. marinara sauce; 1 c. store-bought red salsa; 1 1/2 tsp. chili powder; 20 uncooked jumbo shells, from one 12 oz. package; 1 1/2 c. Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese (one 6-oz. bag); 1 ripe avocado, finely diced; 1 medium vine-ripened tomato, finely diced; 1/2 c. fresh cilantro leaves, roughly chopped

A taco walks into an Italian restaurant, and...

By Laura RegePublished: Jun 28, 2021

Dana Gallagher

Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

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Part old-school taco, part Italian stuffed shells, this recipe is saucy, beefy, and cheesy. We use Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese, made with added real cream, for a comforting, delicious melt.

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Ingredients

1 Tbsp.
extra-virgin olive oil
1
small yellow onion, finely chopped
2 tsp.
minced garlic
1 lb.
lean ground beef (90/10)
Kosher salt and freshly ground black pepper
2 1/2 cups
marinara sauce
1 cup
store-bought red salsa
1 1/2 tsp.
chili powder
20
uncooked jumbo shells, from one 12 oz. package
1 1/2 cups
Sargento® Creamery Shredded 3 Cheese Mexican Natural Cheese (one 6-oz. bag)
1
ripe avocado, finely diced
1
medium vine-ripened tomato, finely diced
1/2 cup
fresh cilantro leaves, roughly chopped

Directions

1. Step 1Preheat the oven to 350°. Heat a large high-sided skillet over medium-high. Add the oil and beef and season with salt and pepper. Cook, breaking up the beef with a wooden spoon, until browned, about 5 minutes. Remove the beef to a plate using a slotted spoon.
2. Step 2Drain excess oil, leaving about 1 tablespoon, and return skillet to medium-high heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook, stirring, until fragrant and light golden, about 1 minute. Scrape the beef back into the skillet. Stir in 1 cup of the marinara, ½ cup of the salsa, and the chili powder. Season with more salt and pepper, if needed. Remove from the heat.
3. Step 3Meanwhile, cook pasta per package directions. Drain and rinse with cold water until cool enough to handle. Drain again.
4. Step 4Spread ¾ cup of the marinara sauce in the bottom of a 8-by-12 inch casserole dish. Fill each shell with a generous spoonful of the beef mixture and arrange in an even layer in the prepared dish. Spoon the remaining ½ cup of salsa and the remaining ½ cup of marinara over the shells. Sprinkle all over with the cheese. Bake until hot and cheese is melted, about 15 to 20 minutes.
5. Step 5Serve sprinkled with some of the avocado, tomato, and cilantro, and the rest of the garnish on the side.