Name: Taco Stuffed Shells (Upgraded)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Tex-Mex
Ingredients: 1 box Jumbo Pasta Shells; 1 lb Ground Turkey; 1 can Black Beans-rinsed and drained; 1 cup Frozen Corn; 1 tbsp Chili Powder; 1 tsp Cumin; 1/2 tsp Smoked Paprika; 1/4 cup Shredded Monterey Jack Cheese; 1 cup Heavy Cream; 2 Chipotle Peppers in Adobo Sauce-minced; 1 tbsp Adobo Sauce; 1/4 cup Shredded Monterey Jack Cheese; As needed Fresh Cilantro-chopped; As needed Avocado-diced

Recipe tier

Shells
1 box 450 g Jumbo Pasta Shells
Turkey Filling
1 lb 450 g Ground Turkey
1 can 400 g Black Beans-rinsed and drained
1 cup 150 g Frozen Corn
1 tbsp 15 mL Chili Powder
1 tsp 5 mL Cumin
1/2 tsp 2.5 mL Smoked Paprika
1/4 cup 60 g Shredded Monterey Jack Cheese
Chipotle Sauce
1 cup 240 mL Heavy Cream
2 50 g Chipotle Peppers in Adobo Sauce-minced
1 tbsp 15 mL Adobo Sauce
1/4 cup 60 g Shredded Monterey Jack Cheese
Toppings
As needed As needed Fresh Cilantro-chopped
As needed As needed Avocado-diced

Equipment

Large pot
Large skillet
Saucepan
9x13 inch baking dish

Instructions

🎙️ Cook with voice coach

Cook Shells according to package directions. Drain and set aside.
Brown Ground Turkey in a large skillet over medium heat. Drain off any excess grease.
Add Black Beans, Corn, Chili Powder, Cumin, and Smoked Paprika. Cook for 5 minutes, stirring occasionally.
Remove from heat and stir in Monterey Jack Cheese.
In a saucepan, combine Heavy Cream, Chipotle Peppers in Adobo Sauce, and Adobo Sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in Monterey Jack Cheese until melted.
Spoon Turkey Filling into cooked Shells.
Pour Chipotle Sauce over the filled Shells.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.
Garnish with Fresh Cilantro and Diced Avocado before serving.