1. Cook the jumbo pasta shells in a large pot of salted water until they are al dente, then drain and rinse with cool water if desired to stop further cooking.
2. In a skillet over medium heat, cook the ground beef or turkey until browned. Optionally, add finely diced onion and bell pepper for extra flavor during this process.
3. Stir taco seasoning into the cooked meat, mixing thoroughly to ensure even distribution of flavor.
4. Take a cooked pasta shell and fill it with about a tablespoon of the seasoned meat mixture. Optionally, you can add diced vegetables or cream cheese for additional flavor.
5. Top each filled shell with a small piece of cheese or your choice of shredded cheese, such as Colby Jack, Monterey Jack, or Mexican cheese blend.
6. Preheat your air fryer to 350°F (180°C). Arrange the stuffed shells in a single layer in the air fryer basket, ensuring they don’t overlap.
7. Spray the tops and sides of the shells with olive oil spray or non-stick cooking spray for an evenly crispy finish.
8. Cook the shells in the air fryer for 6-13 minutes, checking halfway through to ensure they don’t overcook. Look for golden brown crispiness as your indicator that they’re ready.
9. Remove the shells from the air fryer and allow them to cool slightly before serving.
10. Prepare a dipping sauce by combining sour cream with taco seasoning or hot sauce and serve alongside the stuffed shells for added flavor.
11. For storage, let any leftovers cool completely, then place them in an airtight container and store them in the refrigerator for up to three days. Reheat in the air fryer for 2-3 minutes at 350°F when ready to enjoy again.