Cheesy Taco Stuffed Pasta Shells (Print Version)
# Ingredients:
→ Main ingredients
01 -
22-24 jumbo pasta shells (about half a box)
02 -
1 pound ground beef
03 -
1 packet taco seasoning
04 -
1 cup mild salsa
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4 ounces cream cheese
06 -
1 (10 oz) can red enchilada sauce
07 -
2 cups Mexican cheese blend, shredded
# Instructions:
01 -
Preheat oven to 350°F and grease a 9x13 inch baking dish.
02 -
Cook jumbo shells according to package directions until slightly firm (they'll finish cooking in the oven). Drain and lay out individually so they don't stick together.
03 -
In a large skillet, cook and crumble the ground beef until browned. Drain any excess grease, then add salsa and taco seasoning. Stir to combine.
04 -
Add cream cheese to the beef mixture and stir until completely melted and smooth. Cut the cream cheese into smaller pieces first to help it melt faster.
05 -
Pour about half of the enchilada sauce into the bottom of your prepared baking dish, spreading it evenly.
06 -
Fill each cooked shell with the beef mixture and place them in the sauced baking dish. Drizzle with remaining enchilada sauce and top with shredded cheese.
07 -
Bake uncovered for about 20 minutes until cheese is melted and bubbly. Let cool for 5 minutes before serving.
# Notes:
01 -
Cook pasta shells slightly firm since they'll continue cooking in the oven - this prevents them from getting mushy.
02 -
These are great served with Spanish rice and topped with sour cream, tomatoes, avocado, or green onions.
03 -
Make it vegetarian by using black beans or refried beans instead of ground beef.
04 -
You can double this recipe since you won't use the whole box of shells - perfect for leftovers or freezing.
05 -
Add corn, rice, or bell peppers to the filling for extra vegetables and flavor.