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1. Preheat your oven to 350°F (175°C).
2. Cook the jumbo pasta shells according to the package directions until al dente. Drain and rinse with cold water to stop the cooking process.
3. In a large skillet, cook the ground beef over medium heat until no longer pink. Drain any excess fat.
4. Add the taco seasoning and water to the skillet with the ground beef. Stir to combine and let simmer for about 5 minutes, or until the mixture thickens.
5. Stir in the shredded cheddar cheese until melted and well combined. Remove from heat.
6. Spread about 1/2 cup of the queso dip in the bottom of a 9×13 inch baking dish.
7. Fill each cooked pasta shell with the beef mixture and place them in the baking dish, open side up.
8. Once all the shells are filled and arranged in the dish, pour the remaining queso dip evenly over the top.
9. Spoon the salsa over the queso-covered shells.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the queso is bubbly and slightly golden.
12. Garnish with chopped green onions and cilantro, if desired, before serving.
Variations & Tips
For a lighter version, you could use ground turkey or chicken instead of beef. If you have picky eaters, consider adding a layer of refried beans to the bottom of the baking dish before adding the shells. This adds extra protein and creaminess that kids often love. To make it spicier, add some chopped jalapeños to the beef mixture or use a spicier salsa. For a vegetarian version, substitute the ground beef with a mix of black beans and corn.
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