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Taco Stuffed Shells

Source: Salt & Lavender | Serves: 6 | Time: 45 min

Taco Stuffed Shells

Changes: used Beyond Beef; used Boars Head jalapeno pepper jack; added chives


2 dozen uncooked jumbo shells

1/2 medium onion chopped

2 cloves garlic, minced

1 lb ground Beyond Beef

1 tbsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

1 14.5 oz jar salsa

1/2 cup #avocado crema (avocado blended with enough plant-based milk to replicate sour cream)

1.5 cups grated Boar's Head jalapeno pepper jack, divided

Salt & pepper, to taste

Garnish: cilantro, more avocado crema, chives

Taco Stuffed Shells


Boil a large, salted pot of water for the jumbo shells. Cook them al dente according to package directions.

Add the oil and onion to a skillet over medium-high heat and sauté for 4-5 minutes or until the onion is just starting to lightly brown.

Stir in the garlic and cook for 30 seconds.

Add in the ground Beyond Beef, chili powder, smoked paprika, and cumin. Cook, breaking up the beef with your spoon as you go along for 8 minutes.

Meanwhile, preheat the oven to 375F and move the rack to the top third of the oven.

Grease a 9x13 baking dish and spread the salsa in an even layer on the bottom.

Take the skillet off the heat and stir in the sour cream and half the cheese (stir until it's evenly melted in). Season with salt & pepper as needed.

Rinse the shells under cool water and drain them thoroughly. To stuff the shells, take a small spoon and add the mixture into each shell. You should be able to stuff them fairly full. I add them to the baking dish one at a time as I go along.

Top the shells with the remaining cheese.

Bake, uncovered, for 20 minutes.

Prep the toppings while the shells are baking.

You can top the shells while they're still in the baking dish or serve them and then top each plate as desired.

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