Go Back
Andrew Fowler

Taco Stuffed Shells

Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 18 jumbo pasta shells about 6 oz
  • 4 quarts water for pasta
  • 1 tbsp fine salt for pasta water
  • 1 tbsp olive oil
  • 1 small red onion finely diced and divided
  • 2 garlic cloves minced
  • 1 can 15 oz tomato sauce
  • 3/4 cup low-sodium beef broth divided
  • 2 tsp ground ancho chile divided
  • 1 tsp ground cumin
  • 1/2 tsp fine salt for filling and sauce
  • 1 lb 90% lean ground beef
  • 3/4 cup plain refried black beans
  • 1 tbsp fresh lime juice
  • 2 oz cotija cheese finely crumbled

Method
 

  1. Bring pasta water and its tablespoon salt to a boil in a large pot. Cook shells for the package time until tender, then drain gently and separate on a plate so they do not stick together.
  2. Meanwhile, heat oil in a deep 12-inch skillet over medium heat. Cook half the red onion for 5 minutes, then stir in garlic for 30 seconds. Add tomato sauce, 1/2 cup broth, 1 teaspoon ancho chile and 1/4 teaspoon filling-and-sauce salt; simmer for 8 minutes.
  3. In a second skillet, brown beef and remaining onion for 8 minutes, breaking beef into small crumbles, until it reaches 160°F. Drain excess fat and stir in remaining ancho chile, cumin and remaining filling-and-sauce salt for 30 seconds.
  4. Add refried black beans and remaining 1/4 cup broth to the beef and stir over low heat for 2 minutes until combined. Remove from the heat and stir in lime juice.
  5. Divide filling evenly among the 18 shells. Arrange them open-side up in the tomato sauce in one snug layer, spooning a little sauce between them rather than filling their openings.
  6. Cover and simmer over low heat for 8 to 10 minutes until the filling reaches 165°F. Remove from the heat, scatter cotija over the shells and serve 3 per portion with sauce.