Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Cook the jumbo pasta shells according to the package instructions (until al dente.) Drain and rinse with cold water.
In a large skillet over medium-high heat, brown and crumble the ground beef until cooked through. Drain any excess grease and place back into the skillet.
Add the taco seasoning and 1/2 the can of enchilada sauce to the skillet. Simmer for 5-7 minutes until the sauce thickens.
Sprinkle 1 cup of shredded cheddar cheese into the taco meat mixture and combine.
Spoon the beef mixture into each of the cooked pasta shells.
Place the stuffed shells into prepared baking dish.
Pour the remaining 1/2 cup of enchilada sauce over the top of the stuffed shells.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the enchilada sauce.
Cover the dish with foil and bake for 25-30 minutes until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes.
Garnish with chopped fresh cilantro and serve with sour cream and pic de gallo (optional)
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat, place the shells in the oven at 350°F for about 15-20 minutes, or until heated through. You may want to cover the baking dish with foil to prevent burning it while reheating.
You can use ground chicken or turkey instead of ground beef.
If you don't like cheddar cheese or prefer a different type of cheese, you can use mozzarella, pepper jack, or a blend of your favorite cheeses.
If you don't have sour cream you can use Greek yogurt instead.