Cheesy Taco Stuffed Pasta Shells (Print Version)
Jumbo shells packed with creamy beef, salsa, cheese and sauce for a flavorful, melty weeknight favorite.
# Ingredients:
→ Main Ingredients
01 -
22 to 24 jumbo pasta shells
02 -
1 pound ground beef
03 -
1 packet taco seasoning
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1 cup mild salsa
05 -
4 ounces cream cheese
06 -
1 can (10 ounces) red enchilada sauce
07 -
2 cups shredded Mexican cheese blend
# Steps:
01 -
Preheat oven to 350° F. Grease a 9x13 inch baking dish to prevent sticking.
02 -
Boil jumbo pasta shells according to package instructions until al dente. Drain and arrange the shells individually on a flat surface to keep them from sticking.
03 -
In a large skillet over medium heat, cook and crumble ground beef until fully browned. Drain excess fat from the skillet.
04 -
Add taco seasoning and salsa to the browned beef, stirring thoroughly to combine.
05 -
Cut cream cheese into small pieces and add to the skillet. Stir until cheese is completely melted and mixture is smooth.
06 -
Pour half of the enchilada sauce evenly into the greased baking dish.
07 -
Fill each pasta shell generously with the beef mixture and place stuffed shells open side up in the prepared baking dish.
08 -
Drizzle remaining enchilada sauce over the stuffed shells. Sprinkle the shredded Mexican cheese blend evenly on top.
09 -
Bake uncovered at 350° F for 20 minutes, or until cheese is melted and dish is heated through. Serve warm.
# Notes:
01 -
Allow the shells to cool briefly after boiling to make stuffing easier and prevent tearing.