Ingredients:

  • 20-24 jumbo shells pasta (250-300g)
  • 1 pound (450g) ground beef
  • 1 medium onion, diced
  • 3 tablespoons taco seasoning (30g)
  • 3/4 cup (180ml) water
  • 1 cup (240ml) salsa or salsa-style tomatoes
  • 1 cup (120g) shredded cheddar cheese
  • 1 cup (120g) shredded Monterey Jack cheese
  • 1 (10-ounce or 280g) can Rotel tomatoes, drained (or diced tomatoes)
  • 1 jalapeño or serrano pepper, finely minced
  • Green onions, chopped (optional, for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Spritz a baking dish with nonstick spray.
  2. In a large pot, bring water to a boil and cook jumbo shells according to package instructions until al dente. Drain and set aside.
  3. In a skillet, brown ground beef over medium-high heat. Midway through, add diced onion until beef is fully cooked and onions are soft. Drain excess fat if necessary.
  4. Add taco seasoning and water to the skillet. Simmer for 10 minutes, allowing the mixture to thicken. Stir in salsa and remove from heat to cool slightly.
  5. Fold in half of the cheddar and Monterey Jack cheese into the beef mixture.
  6. Spoon filling into each cooked pasta shell and arrange them in a single layer in the prepared baking dish.
  7. Sprinkle remaining cheese, Rotel tomatoes, and minced jalapeño over the shells. Cover with foil and bake for 20 minutes, then uncover and bake an additional 5 minutes until cheese is bubbly and golden.
  8. Optionally sprinkle with green onions or additional jalapeño before serving.