Description
These Taco Stuffed Shells combine the comforting texture of pasta shells with a flavorful taco-inspired beef filling, cream cheese, and salsa. Topped with melted Mexican blend cheese and baked to perfection, this meal offers a delicious twist on traditional tacos that's perfect for a family dinner or casual gathering.
Ingredients
Pasta
- 8 oz Jumbo pasta shells (about 18-20 shells)
Filling
- 1 pound Ground beef
- 4 oz Cream cheese
- 1 cup Salsa
- 1 oz Taco seasoning
- 1/4 cup Green onion (diced)
Topping
- 1/2 cup Mexican blend cheese (shredded)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Cook shells: Boil the jumbo pasta shells according to the package directions until al dente. Drain thoroughly and set aside to cool slightly.
- Prepare filling: In a skillet over medium heat, cook the ground beef until browned and fully cooked. Then add the taco seasoning, cream cheese, and salsa to the pan. Stir continuously until the cream cheese melts completely and all the ingredients are well combined. Remove from heat and mix in diced green onions.
- Stuff shells: Carefully spoon the beef mixture into each cooked pasta shell, making sure they are nicely filled. Arrange the stuffed shells in a casserole dish in a single layer.
- Add cheese and bake: Sprinkle shredded Mexican blend cheese evenly over the stuffed shells. Place the casserole dish in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and bubbly.
Notes
- For extra flavor, you can add chopped jalapeños or black olives to the filling.
- Use a low-fat cream cheese to reduce the fat content if desired.
- Be cautious not to overcook the pasta shells to avoid them becoming too soft when baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this dish gluten-free, substitute the pasta shells with gluten-free jumbo shells.
