Taco Stuffed Shells
Our next recipe in celebration of Hispanic Heritage month is a fusion dish that takes a different take on one of Mexico’s most popular dishes, the taco! This recipe for Taco Stuffed Shells, shared by our CHARGE Registered Dietitians, is a delicious and nutritious baked meal sure to have everyone in the family asking for seconds.
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic
- 1 pound ground beef
- 1-2 tablespoons taco seasoning
- 1 cup tomato puree
- 1 cup corn
- 1 cup black beans
- 4 ounces goat cheese or cream cheese
- hot sauce to taste
- salt and pepper to taste
- 1 cup salsa
- 1 pound large pasta shells, cooked (gluten free for gluten free)
- 1 tablespoon butter, melted
- 1/2 cup panko bread crumbs
- 1 cup cheese, shredded
- Heat the oil in a large pan over medium heat.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the ground beef and cook until browned, breaking it up, about 10 minutes.
- Add the taco seasoning, tomato puree, corn, black beans and goat cheese and cook until the goat cheese has melted in, about 2-3 minutes.
- Season with hot sauce, salt and pepper to taste.
- Spread the salsa into a large baking dish, stuff the shells with the beef mixture and place them in the salsa.
- Mix the butter into the bread crumbs and sprinkle onto the stuffed shells, followed by the cheese.
- Bake in a preheated 350F/180C oven until the cheese has melted and the bread crumbs turn golden brown, about 20-25 minutes.
HOw can we help?
For more nutritious recipes, book an appointment with a CHARGE Registered Dietitian today!