Taco Stuffed Shells Recipe
Ingredients
- 1 lb. ground beef
- 1 cup salsa
- 4 ounces cream cheese
- 1 packet taco seasoning
- 1 can (10 ounces) enchilada sauce
- 2 cups Mexican cheese blend
- 12 ounces jumbo pasta shells
Instructions
- Prepare the Pasta Shells: Cook the jumbo pasta shells according to the package instructions. They should be slightly firm as they will bake further. After boiling, lay them out individually to prevent sticking.
- Cook the Beef: In a pan, brown the ground beef and then drain any excess fat. Mix in the taco seasoning and salsa until well combined. Stir in the cream cheese until it is fully melted and integrated with the beef mixture.
- Assemble the Dish: Pour half of the enchilada sauce into the bottom of a 9×13-inch casserole dish. Generously fill each pasta shell with the beef mixture and place them in the dish. Drizzle the remaining enchilada sauce over the stuffed shells and sprinkle the Mexican cheese blend on top.
- Bake: Preheat your oven to 350 degrees F. Bake the assembled dish for approximately 20 minutes until the cheese is melted and bubbly. Serve warm and enjoy!
Notes
- Serving Suggestions: This dish can be served alone or paired with rice, vegetables, or your favorite salad.
- Storage: Leftovers can be refrigerated for 5-7 days and will taste just as good as on the first day.
- Variations: To make a vegetarian version, substitute the beef with beans. You can also add ingredients like bell peppers, corn, and rice to customize the filling.