Tortillas farcies savoureuses au boeuf

This hearty meal of taco stuffed shells combines familiar MexicanAmerican flavors with comforting baked pasta for a satisfying weeknight dinner. The jumbo pasta shells cradle a creamy, seasoned beef filling topped with melted cheddar, creating a dish that is both fun to eat and full of flavor.

I first made this when hosting friends who love TexMex, and it quickly became a requested dish for gatherings. The cheesy beef filling inside pasta shells feels both festive and homely at the same time.

Ingredients

• Jumbo pasta shells: large shells hold a generous amount of filling, cook until just al dente to avoid mushiness
• Olive oil: for browning the meat, choose a fruity extra virgin olive oil for better flavor
• Ground beef: the base of the filling, go for at least 15 percent fat content for juicy results
• Taco seasoning mix: adds the classic taco spices, check for a blend that is not too salty or spicy to suit your taste
• Water: needed to create a sauce with the seasoning
• Salsa: brings acidity and moisture, choose a chunky tomato salsa with mild heat for balance
• Shredded cheddar cheese: melts beautifully on top, use a sharp variety for more flavor
• Cream cheese: softens the filling and adds creaminess, let it come to room temperature for easier mixing
• Green onions: add freshness and a mild onion bite, pick firm, bright green stalks
• Sour cream: for garnish, it cools the dish
• Fresh cilantro: chopped, adds herbal brightness, best when fresh and vibrant
• Diced tomatoes: to give a fresh burst on top, select ripe red tomatoes

Instructions

Boil the Jumbo Pasta Shells:

Fill a large pot with water and bring to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Avoid overcooking as the shells will bake later. Drain carefully and arrange on a plate to cool without sticking.

Cook the Ground Beef:

Heat the olive oil in a large skillet over medium heat. Add the ground beef in an even layer and cook, stirring occasionally, until fully browned and no pink remains. Pour off any excess fat to prevent greasiness.

Add Taco Seasoning and Simmer:

Sprinkle the taco seasoning over the cooked beef and pour in the water. Stir well to combine and simmer for about two to three minutes until the mixture thickens slightly and becomes saucy.

Incorporate Cream Cheese, Salsa, and Green Onions:

Reduce the heat to low. Add the cream cheese in chunks and stir until melted and fully incorporated to create a creamy texture. Mix in the salsa and chopped green onions. Cook for another minute until everything is heated through, then remove from heat and let the filling cool enough to handle.

Preheat Oven and Fill Shells:

Set your oven to 175 degrees Celsius (350 degrees Fahrenheit). Spoon the beef mixture carefully into each pasta shell, filling them generously but without overstuffing. Arrange the filled shells in a single layer inside a 9x13 inch baking dish.

Top with Shredded Cheese and Bake:

Sprinkle shredded cheddar cheese evenly over the stuffed shells. Cover the dish with aluminum foil to keep the moisture in and bake for approximately 20 minutes until the cheese melts and the shells are heated through.

Add Garnishes and Serve:

Remove the foil and take the dish out of the oven. Spoon dollops of sour cream on top, sprinkle with diced tomatoes and fresh cilantro before serving. These toppings add coolness and freshness to balance the richness of the filling.

My favorite part of this recipe is the creamy beef filling mixed with green onions. It reminds me of a lively family dinner when my niece declared it her favorite taco dish in pasta form. The combination makes it special beyond a usual pasta bake.

Storage Tips

Store leftover stuffed shells in an airtight container in the refrigerator for up to four days. Reheat gently in the oven covered with foil to keep them moist, or microwave covered with a damp paper towel for a quick meal.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a lighter option. Use a mild taco seasoning to suit delicate meats. For dairy free, swap cheddar and cream cheese with plant based alternatives keeping similar texture.

Serving Suggestions

Serve with a crisp green salad or Mexican street corn salad to add freshness. A spicy avocado salsa pairs well to cut through the richness. A cold light beer or sparkling water with lime complements the flavors nicely.

These taco stuffed shells are a crowd pleaser that bring taco flavor to a cozy pasta bake. They reheat well and make a great make ahead meal for easy weeknight dinners.

Common Recipe Questions

→ Quels types de pâte utiliser pour ce plat ?

Les pâtes utilisées sont des shells jumbo, idéales pour être farcies et tenir la garniture sans se défaire.

→ Comment obtenir une viande bien assaisonnée ?

Il faut cuire le boeuf haché avec un mélange d’épices taco, puis laisser mijoter avec de l’eau pour bien imprégner les saveurs.

→ Peut-on préparer le plat à l'avance ?

Oui, la farce et les pâtes peuvent être préparées à l’avance et assemblées avant la cuisson au four.

→ Comment varier les garnitures ?

Ajoutez des légumes frais comme des tomates ou des oignons verts pour plus de croquant et de fraîcheur.

→ Peut-on remplacer le boeuf par une autre protéine ?

Bien sûr, du poulet haché ou une alternative végétarienne peuvent être utilisées selon vos préférences.