Taco Stuffed Pasta Shells with Cheddar and Enchilada Sauce (Easy 50-Min Recipe) - Recipe By Me
Jumbo pasta shells filled with savory taco beef, baked in enchilada sauce and topped with melted cheddar.
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Ingredients
- 450 g ground beef
- 1 packet taco seasoning (about 30 g)
- 140 g shredded cheddar cheese (divided, see steps)
- 20-24 jumbo pasta shells (reserve extra in case of breakage)
- 285 g can enchilada sauce
- 120 ml sour cream
- 15 g fresh cilantro, chopped (optional)
- Pico de gallo, to serve
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