Taco Stuffed Shells
Taco stuffed shells made with taco-seasoned ground beef, cream cheese, salsa, and enchilada sauce, baked until bubbly. An easy Tex-Mex twist on stuffed shells the whole family will eat.
Servings: 6 servings
Calories: 575kcal
Equipment
Ingredients
- 20-24 jumbo pasta shells
- 1 lb ground beef 85/15
- 1 oz taco seasoning about 1 packet
- 1/4 cup water
- 4 oz cream cheese softened
- 1 cup salsa
- 1 cup red enchilada sauce divided
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream for serving
- 2 green onions sliced, for serving
Instructions
- Prep: Preheat the oven to 350°F and boil the jumbo shells in salted water until just barely al dente, a minute or two under the box time, so they hold together once stuffed and baked. Drain and set aside to cool slightly.
- Brown the beef: Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles, about 6-8 minutes. Drain off the grease.
- Season the filling: Stir the taco seasoning, water, and salsa into the beef and simmer 2-3 minutes until slightly thickened. Take off the heat and stir in the cream cheese until fully melted and the filling is creamy.
- Stuff the shells: Spread a thin layer of enchilada sauce in the bottom of a 9x13 dish. Spoon the beef filling into each shell, about 2 tablespoons, and arrange them in the dish, open side up.
- Top and bake: Pour the remaining enchilada sauce over the shells and scatter with cheddar. Cover with foil and bake 20 minutes, then uncover and bake 5-10 more minutes until the cheese is melted and the edges are bubbling.
- Serve: Top with sour cream and sliced green onions before serving.
Notes
Boil the shells just shy of al dente, they'll finish cooking in the oven and are less likely to tear when you stuff them.
Nutrition
Serving: 1serving | Calories: 575kcal | Carbohydrates: 34g | Protein: 30g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 120mg | Sodium: 1025mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g