Keto Taco Stuffed Shells

Ingredients:

For the Shells:

• 12 large uncooked jumbo pasta shells (or keto-friendly substitute, such as zucchini slices or low-carb pasta if preferred)

For the Filling:

• 1 lb (450g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup sour cream
• 1/4 cup salsa (make sure it’s low-carb or use a homemade version)
• 1 tablespoon taco seasoning (check for a low-carb version or make your own with chili powder, cumin, paprika, garlic powder, and salt)
• 1/2 cup chopped fresh cilantro (optional)

For the Topping:

• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup salsa (low-carb or homemade)
• Sliced black olives (optional)
• Sliced green onions (optional)
• Chopped fresh cilantro (optional)

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Shells:
   • Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside. (If using a keto alternative, skip this step.)
3. Cook the Filling:
   • In a large skillet over medium heat, cook the ground beef with the chopped onion until the beef is browned and the onion is tender, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1 minute.
   • Drain any excess fat from the skillet.
   • Stir in the taco seasoning, salsa, and sour cream. Cook for another 2-3 minutes until everything is well combined and heated through.
   • Remove from heat and mix in the shredded cheddar cheese until melted and incorporated. Optionally, fold in the chopped cilantro.
4. Stuff the Shells:
   • Fill each cooked pasta shell with the taco beef mixture. Arrange the filled shells in a baking dish.
5. Add the Topping:
   • Pour additional salsa over the stuffed shells.
   • Sprinkle the remaining shredded cheddar cheese on top of the shells.
   • If using, sprinkle sliced black olives and green onions over the top.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the shells are heated through.
7. Garnish and Serve:
   • Remove from the oven and let cool for a few minutes.
   • Garnish with additional chopped cilantro if desired.
   • Serve hot and enjoy!

Notes:

• Low-Carb Shell Alternatives: If you’re looking for a strictly keto option, consider using zucchini slices, or make a low-carb pasta substitute if you have one.
• Make-Ahead: You can prepare the filling ahead of time and refrigerate it for up to 2 days. Assemble and bake when ready to serve.
• Freezing: These stuffed shells can be frozen before baking. Assemble, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

Enjoy your keto taco stuffed shells—perfect for a family dinner or meal prep!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE