Taco Stuffed Shells with Queso // Restless Chipotle

 

  • 12 ounces jumbo shell pasta
  • 1 ½ pounds lean ground beef
  • 1 ounce taco seasoning
  • ⅓ cup water
  • ⅓ cup cilantro, chopped
  • 1 ½ cups queso, Restless Chipotle homemade or store bought
  • 1 cup Cheddar cheese, grated
  • green onions
  • taco sauce

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Instructions

Part one

  • Preheat the oven to 350°.
  • Cook jumbo shells according to package instructions. Do not overcook - they'll fall apart.
  • Drain, rinse, and let cool.

Part two

  • Brown ground beef in a heavy skillet.
  • Sprinkle taco seasoning over the top.
  • Stir in water and simmer until the water is absorbed.
  • Stir in cilantro.

Part three

  • Spray a 13x9 inch casserole dish with non-stick spray.
  • Gently hold a jumbo shell in the palm of your hand and fill it with meat mixture. It should hold about 1 to 1 ½ tablespoons.
  • Place in the casserole dish.
  • Repeat with the remaining shells until all the meat is gone.

Part four

  • Pour the queso over the shells, spreading to cover them with it.
  • Sprinkle with the shredded cheese.
  • Bake 20 to 25 minutes, or until the cheese is melty and the casserole is heated through.
  • Drizzle with taco sauce, sprinkle with green onions and serve.

To bake after freezing

  • Remove the casserole from the freezer and place it in the refrigerator to thaw overnight.
  • When ready to fix dinner just bake as directed.

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