Cheesy Taco Stuffed Pasta Shells (Print Format)
Stuffed pasta shells with cheesy beef, salsa, and enchilada sauce for an easy, crowd-pleasing comfort food.
# Ingredients:
→ Main ingredients
01 -
22-24 jumbo pasta shells
02 -
1 lb ground beef
03 -
1 packet taco seasoning
04 -
1 cup mild salsa
05 -
4 ounces cream cheese
06 -
1 (10oz) can red enchilada sauce
07 -
2 cups Mexican cheese blend
# Steps:
01 -
Preheat oven to 350° F and grease a 9x13 baking dish.
02 -
Cook the shells according to the package directions. Ensure they are slightly firm as they will bake further. Lay cooked shells out individually to prevent sticking.
03 -
In a skillet, cook and chop the ground beef until browned. Drain excess grease. Add the taco seasoning and salsa, combining thoroughly.
04 -
Add cream cheese to the beef mixture and stir until fully melted. Cutting the cream cheese into small pieces helps it melt faster.
05 -
Pour half of the enchilada sauce into the prepared baking dish.
06 -
Fill each pasta shell with the beef mixture and place it in the prepared dish with the sauce.
07 -
Drizzle the remaining enchilada sauce over the stuffed shells and top with shredded cheese.
08 -
Bake the dish uncovered for 20 minutes. Serve warm.
# Tips:
01 -
These shells are delicious served with Spanish rice and garnished with sour cream, diced tomatoes, avocado slices, jalapeños, olives, or green onions.
02 -
Swap ground beef with black beans or refried beans for a vegetarian-friendly option. Adding corn, rice, or bell peppers is another tasty variation.
03 -
This recipe can be doubled to use the entire box of shells, allowing for leftovers or freezing for future meals.