Slow Cooker Taco Stuffed Shells with Queso combine the flavors of classic tacos with comforting stuffed pasta shells, all cooked together in a slow cooker for ease and convenience. This recipe is perfect for family dinners or gatherings, offering a delicious twist on traditional Mexican-inspired cuisine.
Recipe
Ingredients:
- 12 jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning mix
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10 ounces) queso dip
- 1/2 cup chopped green onions (optional)
- Fresh cilantro for garnish (optional)
Instructions:
- Prepare the Pasta Shells:
- Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
- Cook the Ground Beef:
- In a skillet over medium heat, cook the ground beef until browned and cooked through, breaking it apart with a spoon as it cooks.
- Season the Beef:
- Add the taco seasoning mix and salsa to the cooked ground beef. Stir well to combine and simmer for 5 minutes to allow the flavors to meld. Remove from heat.
- Stuff the Pasta Shells:
- Spoon the taco meat mixture into each cooked pasta shell, filling them evenly. Arrange the stuffed shells in a single layer in the slow cooker insert.
- Add Cheese and Queso:
- Sprinkle the shredded cheddar cheese and Monterey Jack cheese over the stuffed shells. Pour the queso dip evenly over the top.
- Cook in Slow Cooker:
- Cover the slow cooker with the lid and cook on low heat for 3-4 hours or on high heat for 1-2 hours, until the cheese is melted and bubbly.
- Serve:
- Once cooked, sprinkle chopped green onions and fresh cilantro on top for garnish, if desired. Serve the stuffed shells warm directly from the slow cooker.
Nutritional Insights
Slow Cooker Taco Stuffed Shells with Queso are hearty and satisfying, with the main sources of calories coming from ground beef, cheese, and pasta shells. This dish is rich in protein and calcium but may be higher in fat due to the cheese and queso dip. Moderation and portion control can help balance nutritional intake.
Variations
1. Vegetarian Option
- Black Beans and Corn: Replace ground beef with a mixture of black beans and corn seasoned with taco seasoning for a vegetarian option.
2. Spicy Kick
- Jalapeños: Add sliced jalapeños or diced green chilies to the taco meat mixture for extra heat.
Serving Suggestions
1. Side Dishes
- Mexican Rice: Serve stuffed shells with a side of fluffy Mexican rice topped with chopped cilantro.
- Refried Beans: Pair with creamy refried beans for added protein and texture.
2. Toppings
- Sour Cream: Offer a dollop of sour cream on each serving for a cooling contrast to the spicy flavors.
- Avocado: Serve with sliced avocado or guacamole for a creamy and fresh accompaniment.
Frequently Asked Questions (FAQs)
Q: Can I use different types of pasta shells?
A: Yes, you can use regular-sized pasta shells or even large pasta shells if jumbo shells are not available. Adjust cooking times accordingly.
Q: How do I store leftovers?
A: Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Q: Can I prepare this dish ahead of time?
A: Yes, you can assemble the stuffed shells in advance and refrigerate them in the slow cooker insert. When ready to cook, simply place the insert in the slow cooker and follow the cooking instructions.
Slow Cooker Taco Stuffed Shells with Queso offer a flavorful and convenient way to enjoy a Tex-Mex inspired meal with minimal effort. By following this recipe, exploring variations, considering serving suggestions, and understanding FAQs, you can create a delicious dish that satisfies both family dinners and casual gatherings. Embrace the comfort of slow cooking and the bold flavors of Mexican cuisine in this easy-to-make and crowd-pleasing recipe.
