Taco Stuffed Shells with Queso

INGREDIENTS:

12 ounces jumbo shell pasta: These large pasta shells provide the perfect vessel for holding the savory taco filling.
1 1/2 pounds lean ground beef: Lean ground beef serves as the hearty base of the taco filling, adding protein and flavor.
1 ounce taco seasoning: A blend of aromatic spices that infuses the ground beef with irresistible taco flavor.
1/3 cup water: Helps to create a rich, flavorful sauce for the taco filling.
1/3 cup cilantro, chopped: Fresh cilantro adds a burst of freshness and herbaceousness to the filling.
1 1/2 cups queso (homemade or store-bought): Creamy queso cheese lends indulgent richness and cheesy goodness to the dish.
1 cup Cheddar cheese, grated: Shredded Cheddar cheese adds gooey, melty perfection to the top of the stuffed shells.
Green onions, for garnish: Bright and zesty green onions provide a pop of color and freshness.
Taco sauce, for serving: Tangy taco sauce adds a final burst of flavor and a touch of heat.

DIRECTIONS:

Preheat the oven to 350°F (175°C) to ensure it’s ready for baking your stuffed shells to perfection.

Cook the jumbo shells according to package instructions until al dente. Properly cooked shells will hold their shape and texture.

Brown the ground beef in a skillet over medium heat until cooked through and no longer pink.

Season the beef with taco seasoning and water, allowing the flavors to meld and the sauce to thicken.

Stir in the chopped cilantro, infusing the filling with fresh, herbaceous flavor.

Prepare the casserole dish by spraying it with non-stick spray to prevent sticking.

Fill each jumbo shell with a generous spoonful of the taco meat mixture, arranging them snugly in the casserole dish.

Pour the queso evenly over the stuffed shells, ensuring each one is generously coated in cheesy goodness.

Sprinkle the shredded Cheddar cheese over the queso, creating a golden, bubbly topping when baked.

Bake the stuffed shells for 20 to 25 minutes until the cheese is melted and bubbly, and the filling is heated through.

Serve the stuffed shells hot, drizzled with taco sauce and garnished with sliced green onions for a burst of freshness and color.