Meat: Ground turkey or chicken instead of ground beef
Cheese: Monterey Jack or Pepper Jack cheese instead of cheddar
Topping: Greek yogurt instead of sour cream
Garnish: Parsley or green onions instead of cilantro
Step-by-Step Instructions:
Preheat & Cook Shells: Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
Cook the Filling: In a large skillet, brown the 1 pound of ground beef over medium heat. Drain any excess fat. Add the 1 packet of taco seasoning and 1 cup of salsa to the skillet and stir until well combined.
Fill the Shells: Remove the skillet from the heat. Spoon the beef mixture into each cooked pasta shell, filling them generously.
Bake: Place the filled shells in a baking dish. Sprinkle the 1 cup of shredded cheddar cheese evenly over the top. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Serve: Remove from the oven and let cool for a few minutes. Top with ½ cup of sour cream and ¼ cup of chopped fresh cilantro before serving.
Expert Tips for Success
Make sure to cook the pasta shells until they are al dente. You want them to be firm enough to hold the filling without becoming mushy.
Be generous with the filling! The more beef mixture you add to each shell, the more flavorful and satisfying the final dish will be.
If you like your food spicy, feel free to add some diced jalapeños or a few dashes of hot sauce to the beef mixture.
