Instructions:
1. Preheat your oven to 350°F (175°C). Prepare a baking dish by greasing it with cooking spray.
2. Cook the pasta shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. Prepare the filling: In a large skillet, cook the ground beef (or turkey) over medium heat until browned and cooked through. Add the diced onion and minced garlic, and cook until the onion is softened. Drain any excess grease if necessary.
4. Season the filling: Add the taco seasoning and salsa to the skillet with the cooked meat. Stir well to combine and let it simmer for a few minutes to allow the flavors to meld together.
5. Stuff the shells: In a mixing bowl, combine half of the shredded cheddar cheese, half of the shredded Monterey Jack cheese, and sour cream. Mix well. Stuff each cooked pasta shell with the cheese mixture, being generous with the filling. Place the stuffed shells in the greased baking dish.
6. Bake: Sprinkle the remaining shredded cheddar cheese and shredded Monterey Jack cheese over the stuffed shells. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the filling is heated through.
7. Serve: Remove the foil from the baking dish. Garnish the taco stuffed shells with sliced green onions and chopped cilantro, if desired. Serve warm and enjoy!
Taco Stuffed Shells are a delicious and fun twist on traditional tacos. They make a satisfying main dish that can be served with a side of Mexican rice, black beans, or a fresh salad. Enjoy the flavorful combination of seasoned meat, cheese, and pasta shells!
