Cozy Cheesy Taco Shells Dish with Bold Flavors
Jumbo pasta shells packed with bold taco beef, bubbling enchilada sauce, and gooey melted cheddar. A comforting favorite guaranteed to win everyone over.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chefmelt.com.
Cooking tools:
- Baking dish
- Pot
- Colander
- Skillet
- Spoon
- Measuring cup
- Aluminum foil
- Oven
- Stove
- Cutting board
- Chef's knife
- Airtight container
- Microwave
- Kitchen scale
- Plate
- Fork
- Spatula
- Serving platter
- Cooking spray
- Kitchen towel
Ingredients
- 1 packet of taco spices (about 30 g)
- 140 g of shredded cheddar (divided, see steps)
- 450 g ground beef
- 20–24 jumbo pasta shells (add a couple extras for breakage)
- 1 small can (285 g) of enchilada sauce
- Pico de gallo to sprinkle on top
- 120 ml of sour cream
- 15 g of fresh, chopped cilantro (optional)
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