Cheesy Taco Stuffed Pasta Shells (Print Version)

# Ingredients:

01 - 12 ounces jumbo shell pasta.
02 - 1 1/2 pounds lean ground beef.
03 - 1 ounce taco seasoning.
04 - 1/3 cup water.
05 - 1/3 cup chopped cilantro.
06 - 1 1/2 cups queso (homemade or store-bought).
07 - 1 cup grated Cheddar cheese.
08 - Green onions for garnish.
09 - Taco sauce for serving.

# Instructions:

01 - Heat oven to 350°F (175°C).
02 - Boil shells until just tender. Don't overcook or they'll tear when stuffing.
03 - Brown ground beef in a skillet over medium heat until no pink remains. Drain grease.
04 - Add taco seasoning and water to beef. Cook until sauce thickens.
05 - Stir chopped cilantro into the meat mixture.
06 - Spray baking dish with non-stick spray. Fill each shell with meat mixture and arrange in dish.
07 - Pour queso over shells and top with Cheddar cheese.
08 - Cook 20-25 minutes until cheese bubbles and turns golden.
09 - Top with green onions and taco sauce before serving.

# Notes:

01 - Keep pasta al dente to prevent tearing.
02 - Can make one day ahead and refrigerate.
03 - Freezes well for up to 3 months.
04 - Try different cheeses like Monterey Jack.
05 - Add extra toppings like diced tomatoes.

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