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In the world of culinary creations, few dishes manage to bridge the gap between two beloved cuisines as effectively as Zesty Taco Stuffed Pasta Shells. This innovative recipe combines the comforting essence of classic Italian stuffed pasta with the vibrant, bold flavors of Mexican cuisine. The result is a dish that is not only visually appealing but also bursts with flavor, making it a delightful centerpiece for any meal.

Zesty Taco Stuffed Pasta Shells

Discover the delicious fusion of Italian and Mexican cuisine with Zesty Taco Stuffed Pasta Shells. This innovative recipe combines jumbo pasta shells with a savory filling of ground meat, black beans, and cheese, all enhanced by zesty taco seasoning. Perfect for family dinners or impressing guests, this dish is easy to prepare and customizable to fit different tastes. Enjoy a hearty meal that’s both comforting and nutritious, ideal for any dining occasion!
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Ingredients
  

20 large pasta shells

1 pound ground beef or ground turkey

1 packet (about 1 oz) taco seasoning

1 cup black beans, drained and rinsed

1 cup frozen corn, thawed

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheddar cheese, divided

1 cup ricotta cheese

1/2 cup sour cream

1/4 cup fresh cilantro, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 cups enchilada sauce (choose red or green)

Suggested toppings: sliced avocado, jalapeños, lime wedges

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it's hot when you're ready to bake.

    Cook the Shells: Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil. Carefully add the pasta shells and cook them according to package instructions until they are al dente. Once done, drain the shells and set them aside to cool slightly.

      Prepare the Filling: In a large skillet set over medium heat, add the ground beef or turkey. Cook until the meat is well-browned, breaking it apart with a spatula as it cooks. Drain any excess fat. Stir in the taco seasoning, black beans, corn, and diced tomatoes. Mix well and let everything simmer for about 5 minutes until heated through.

        Mix in Cheeses: In a separate mixing bowl, combine the cooked meat mixture with the ricotta cheese, half of the shredded cheddar, sour cream, chopped cilantro, garlic powder, and onion powder. Season with salt and pepper to taste, then stir until all ingredients are thoroughly mixed and well incorporated.

          Stuff the Shells: Carefully take each cooked pasta shell and fill it with about 2 tablespoons of the taco filling mixture, ensuring not to overstuff.

            Assembly: Pour half of the enchilada sauce onto the bottom of a 9x13 inch baking dish, spreading it evenly to coat the bottom. Arrange the stuffed pasta shells in a single layer on top of the sauce. Drizzle the remaining enchilada sauce over the stuffed shells, then sprinkle the remaining shredded cheddar cheese evenly on top.

              Bake: Cover the baking dish with aluminum foil to prevent excess browning. Place it in the preheated oven and bake for 20 minutes. Afterwards, remove the foil and continue baking for an additional 10 minutes or until the cheese is melted, bubbly, and lightly golden.

                Serve: Once baked, carefully take the dish out of the oven and allow it to cool for a few minutes. Garnish your zesty stuffed shells with extra cilantro, slices of avocado, jalapeños, and lime wedges as desired for a fresh finish.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4-6