Description
A fun and easy recipe that combines the flavors of tacos and pasta into delicious stuffed shells, perfect for family dinners.
Ingredients
Scale
- 22–24 jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup mild salsa
- 4 ounces cream cheese, softened
- 1 (10 oz) can red enchilada sauce
- 2 cups Mexican cheese blend, shredded
Instructions
- Boil the jumbo pasta shells according to the package directions until al dente, then drain and set aside. Toss with olive oil to prevent sticking.
- In a skillet over medium-high heat, brown the ground beef and drain any excess grease.
- Stir in the taco seasoning and salsa; let it simmer for 5 minutes.
- Add the cream cheese to the beef mixture and stir until smooth and creamy.
- Preheat the oven to 375°F (190°C).
- Stuff the cooked pasta shells with the taco filling and arrange in a greased 9×13 inch baking dish.
- Pour the red enchilada sauce over the stuffed shells, then sprinkle with shredded Mexican cheese blend.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Notes
Make sure to cook pasta al dente, ensure cream cheese is softened for easier mixing, and seal foil tightly while baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg