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As a lifelong food enthusiast, I have always believed in the magic that happens when different cuisines collide. The culinary world is filled with innovative combinations that can surprise and delight the palate, and one of my favorite creations that embodies this culinary harmony is Zesty Taco Stuffed Pasta Shells. This dish is the perfect representation of how flavors can transcend their origins and create something uniquely delicious.

Zesty Taco Stuffed Pasta Shells

Experience the delightful fusion of flavors with Zesty Taco Stuffed Pasta Shells, a comforting dish that combines the best of tacos and pasta. Perfect for family dinners or casual get-togethers, these stuffed shells are packed with seasoned ground turkey or beef, black beans, corn, and topped with gooey cheese. This easy-to-follow recipe allows you to customize the fillings and enjoy a delicious, visually appealing meal that everyone will love. Discover how to make this unique dish and impress your guests with a creative culinary twist!
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Ingredients
  

20 large pasta shells

1 lb ground turkey or beef

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning (approximately 1 oz)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (frozen or canned)

1 can (10 oz) diced tomatoes with green chilies

1 cup shredded cheddar cheese

1 cup salsa

1/2 cup sour cream

Fresh cilantro for garnish (optional)

Salt and pepper to taste

Instructions
 

Cook the Pasta Shells: Begin by bringing a large pot of salted water to a rolling boil. Carefully add the large pasta shells and cook according to the package directions until al dente, usually around 8-10 minutes. Once cooked, drain the shells in a colander and set aside to cool slightly, giving them a chance to dry a little.

    Prepare the Filling: In a large skillet over medium heat, add the ground turkey or beef. Cook the meat, stirring occasionally, until it is fully browned, approximately 5-7 minutes. Drain any excess fat from the skillet. Then, add the finely chopped onion and minced garlic, stirring frequently until the onion becomes translucent, about 2-3 minutes.

      Season the Meat: Lower the heat and stir in the taco seasoning, black beans, corn, and diced tomatoes along with their juices. Mix the ingredients thoroughly and allow the mixture to simmer for about 5 minutes, enabling the flavors to meld together. Taste and adjust seasoning with salt and pepper as needed.

        Stuff the Pasta Shells: Preheat your oven to 350°F (175°C). Carefully take each cooked pasta shell and generously spoon the taco-inspired mixture into it, pressing the filling slightly to pack it in.

          Assemble the Dish: In a 9x13 inch baking dish, spread half of the salsa evenly across the bottom. Place the stuffed pasta shells in the dish seam-side up. Pour the remaining salsa over the tops of the shells, ensuring they are well coated. Finish by sprinkling the shredded cheddar cheese generously over the entire dish.

            Bake: Cover the baking dish with aluminum foil to keep the moisture in and bake in the preheated oven for 20 minutes. After this initial baking period, carefully remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.

              Serve: Once baked, remove the dish from the oven and allow it to cool for a few minutes before serving. Drizzle the sour cream over the top of the pasta shells, and if using, sprinkle fresh cilantro as a garnish. For extra flavor, serve with a side of additional salsa.

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6