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Cheesy Taco Stuffed Pasta Shells

Cozy, cheesy comfort with a little southwest kick, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 22-24 pieces jumbo pasta shells Use to hold the filling.
  • 1 lb ground beef Use for the filling, can substitute with ground turkey or plant-based crumbles.
  • 1 packet taco seasoning Adjust seasoning to taste.
  • 1 cup mild salsa Fresh salsa preferred for brighter flavor.
  • 4 ounces cream cheese Cut into chunks for faster melting.
  • 1 can red enchilada sauce (10oz) Use for layering in the dish.
  • 2 cups Mexican cheese blend Sprinkle on top for a cheesy finish.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Boil the jumbo shells according to the package directions until slightly firm; lay on a towel to drain.
  3. In a skillet over medium-high heat, cook the ground beef until browned, then drain excess grease.
  4. Stir in taco seasoning and 1 cup of mild salsa, letting it thicken for a minute.
  5. Add cut-up cream cheese to the beef, stirring until melted.
  6. Pour half of the enchilada sauce into the prepared dish as a base.
  7. Fill each shell with the beef mixture and place them in the dish.
  8. Drizzle the remaining enchilada sauce over the shells and sprinkle the Mexican cheese blend on top.
Baking
  1. Bake uncovered for 20 minutes until the sauce bubbles and cheese is golden.

Notes

Tips: Brown the beef while shells boil to save time. Do not overcook shells.