Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, about 9 minutes. You want them firm enough to hold the filling without tearing. Drain and set aside to cool slightly so they’re easier to handle.

While the pasta is cooking, heat a skillet over medium heat. Add the ground beef and break it apart with a spoon. Once it starts to brown, add the diced onion and cook until soft, about 5 minutes. Stir in garlic and cook for another 30 seconds.

Add taco seasoning and 1/4 cup water, stirring until everything is coated. Mix in black beans and corn, then simmer for 2-3 minutes. Remove from heat and let it cool slightly before mixing in 1 cup of cheddar and 1 cup of Monterey Jack cheese. This filling is the soul of your taco pasta shells.

In a medium bowl, combine salsa verde, sour cream, cumin, and a pinch of salt. This creamy salsa is the secret that ties everything together and gives the dish a tangy twist.

Preheat your oven to 375°F (190°C).

Spread a thin layer of the salsa verde sauce over the bottom of your baking dish. Fill each pasta shell with a generous spoonful of the taco mixture and place them open-side up in the dish.

Once all shells are arranged, spoon the remaining salsa verde sauce over the top. Sprinkle with extra shredded cheese.

Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden on top.

Let the stuffed pasta shells sit for 5 minutes after baking. Then garnish with chopped cilantro, diced tomatoes or pico de gallo, jalapeño slices, and a dollop of sour cream. It’s a fiesta on a plate!