Ingredients:
– 20–24 jumbo shell pasta
– 1 lb. ground beef
– 1 medium onion, diced
– 3 tablespoons taco seasoning
– 3/4 cup water
– 1 cup salsa or salsa-style tomatoes
– 1 cup shredded cheddar cheese
– 1 cup shredded Monterey Jack cheese
– 1 (10-ounce) can drained Rotel tomatoes or diced tomatoes
– 1 jalapeño or serrano pepper, finely minced
Instructions:
1. Preheat the oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
2. Bring a large pot of water to a boil. Cook the jumbo shells according to package directions, then drain well.
3. In a large skillet over medium-high heat, brown the ground beef. As it begins to brown, add the diced onion and continue cooking until the beef is fully browned and the onions are softened. Drain any excess grease from the skillet if necessary.
4. Stir in the taco seasoning and water into the ground beef mixture. Let it simmer for 10 minutes. Add the salsa, stirring to combine. Remove the skillet from the heat and allow it to cool for a few minutes. Once cooled, blend in half of each shredded cheese.
5. Fill each cooked shell with the seasoned ground beef mixture, arranging them in a single layer in the prepared baking dish. Top with the remaining cheese, Rotel tomatoes, and minced jalapeño.
6. Cover the baking dish and bake for 20 minutes. Then, uncover and bake for an additional 5 minutes until the cheese is bubbly and golden.
7. Sprinkle with minced jalapeño or green onion for added flavor. For optimal enjoyment, serve the taco stuffed shells immediately.