Description
These Cheesy Taco Stuffed Pasta Shells combine the comfort of baked pasta with the bold flavors of taco night. Jumbo shells are filled with a creamy taco-seasoned beef mixture, topped with enchilada sauce and melted cheese for an easy, satisfying dinner.
Ingredients
- 22 to 24 jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning (about 1 ounce)
- 1 cup mild salsa
- 4 ounces cream cheese, cubed
- 1 can red enchilada sauce (10 ounces)
- 2 cups shredded Mexican cheese blend
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta shells until just al dente (1–2 minutes less than package directions). Drain and lay out on a tray to prevent sticking.
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add taco seasoning and salsa. Cook for 2–3 minutes until combined.
- Stir in cubed cream cheese until fully melted and creamy. Remove from heat.
- Pour half the enchilada sauce into the baking dish and spread evenly.
- Spoon beef mixture into each pasta shell and arrange in a single layer in the dish.
- Drizzle remaining enchilada sauce over the stuffed shells.
- Sprinkle shredded cheese evenly on top.
- Bake uncovered for 20 minutes, until cheese is melted and bubbly. Let rest a few minutes before serving.
Notes
- Use ground turkey or chicken for a lighter version.
- Add chopped jalapeños or hot salsa for more heat.
- To make vegetarian, use black beans or refried beans in place of beef.
- Cheddar or Monterey Jack can replace the Mexican cheese blend.
- Freeze before or after baking for easy future meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
