Instructions
Step 1: Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and set aside.
Step 2: In a skillet over medium heat, cook ground beef until no longer pink. Drain any excess fat. Add taco seasoning and water. Simmer for 2–3 minutes until thickened.
Step 3: Stir in salsa, black beans (if using), 1 cup of shredded cheese, and sour cream. Mix until well combined.
Step 4: Fill each cooked shell with the taco beef mixture and place in a greased 9×13-inch baking dish.
Step 5: Sprinkle the remaining cheddar and Monterey Jack cheese over the top of the shells.
Step 6: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and bubbly.
Step 7: Garnish with green onions and cilantro if desired. Serve with extra salsa or sour cream on the side.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. You can also freeze the assembled (unbaked) shells for up to 2 months—thaw in the fridge overnight and bake as directed.
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