Stuffed Taco Pasta Shells
Mexican stuffed shells are a delicious combination of Mexican flavors and pasta, with seasoned ground beef and gooey cheese, its a dinner everyone will love!
Servings: 8
Calories: 419kcal
Ingredients
- 1 pound ground beef
- 1/2 cup diced yellow onion (diced)
- 2 TBS taco seasoning
- 4 oz cream cheese
- 8 oz jumbo pasta shells*
- 10 oz enchilada sauce
- 1 cup salsa
- 1 1/4 cup cheddar cheese
- 1/2 cup mozzarella cheese
Instructions
- Bring a large pot of water to boil
- Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.
- Preheat your oven to 350 degrees farenheit.
- Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan.
- Add in the taco seasoning and stir to mix.
- Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
- Combine your enchilada sauce and salsa in a small bowl.
- Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover the bottom
- Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with the sauce.
- Repeat until all the shells or meat mixture is gone.
- Pour the remaining enchilada sauce salsa mixture over the top of the shells.
- Wrap pan in aluminum foil.
- Bake for 30 minutes, or until the filling is hot throughout the shells.
- Remove foil and top with shredded cheeses.
- Return pan to oven and bake for an additional 10 minutes until cheese is melted and bubbly.
- Top with your favorite taco toppings, or enjoy as is.
Video
Notes
*some may break - I used 21, but started with 25
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 21g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 80mg | Sodium: 826mg | Potassium: 366mg | Fiber: 2g | Sugar: 6g | Vitamin A: 866IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 2mg