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If you're on the lookout for a dish that effortlessly combines the comforting essence of Italian cuisine with the bold flavors of Mexican food, look no further than Zesty Taco Stuffed Pasta Shells. This delightful recipe takes the beloved elements of tacos and wraps them in large, tender pasta shells, creating a dish that is not only visually appealing but also bursting with flavor. Whether you're planning a family dinner, a gathering with friends, or a potluck event, these stuffed shells are sure to be a hit. With their unique blend of tastes and textures, they'll leave everyone asking for seconds.

Zesty Taco Stuffed Pasta Shells

Discover the perfect blend of Italian and Mexican cuisines with Zesty Taco Stuffed Pasta Shells. This vibrant dish features large pasta shells filled with savory ground turkey, black beans, corn, and zesty spices, all enveloped in melted cheese. Ideal for family dinners or gatherings, this recipe is both satisfying and visually appealing, leaving everyone craving more. Try it for a fun culinary twist that promises to impress and delight your tastebuds!
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Ingredients
  

20 large pasta shells

1 pound ground turkey or ground beef

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 packet (about 1 ounce) taco seasoning

1 cup black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1/2 cup cream cheese, softened to room temperature

1 cup shredded cheddar cheese, divided

1 cup salsa, plus extra for serving

Fresh cilantro, chopped (for garnish)

Sour cream (for serving)

Optional toppings: sliced jalapeños, lime wedges

Instructions
 

Cook the Pasta Shells: Fill a large pot with salted water and bring it to a boil. Add the pasta shells and cook according to the package instructions until they are al dente. Once cooked, drain the shells and place them on a cooling rack or a platter to prevent sticking.

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the finely diced onion and sauté until softened and translucent, which should take about 3-4 minutes. Next, add the minced garlic and sauté for another minute until fragrant.

      Brown the Meat: Add the ground turkey or beef to the skillet, using a spatula to break it into small pieces. Cook until the meat is thoroughly browned and no longer pink. Drain any excess fat from the skillet to keep the filling from being greasy.

        Season the Meat: Sprinkle the taco seasoning over the cooked meat, and mix well to ensure the meat is fully coated. Stir in the black beans, corn, and diced tomatoes. Allow the mixture to cook for an additional 3-4 minutes, or until heated through. Remove the skillet from the heat and fold in the softened cream cheese until the mixture is smooth and well combined.

          Stuff the Shells: Preheat your oven to 375°F (190°C). Spread half of the salsa on the bottom of a large baking dish. Using a spoon, carefully fill each cooked pasta shell with the taco mixture. Place the stuffed shells in the baking dish with the open side facing up.

            Top with Cheese and Salsa: Once all the shells are filled, pour the remaining salsa evenly over the top. Sprinkle the shredded cheddar cheese over the entire dish to create a cheesy topping.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

                Garnish and Serve: Once baked, allow the dish to cool for a few minutes. Garnish the top with fresh cilantro for a burst of color and flavor. Serve warm with a dollop of sour cream and optional toppings like sliced jalapeños and lime wedges on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings

                    Presentation Tips: Serve the stuffed shells directly from the baking dish for a casual family dinner or arrange individual portions on plates, garnished with a sprig of cilantro and extra salsa for a pop of color.