Taco Stuffed Shells
Taco Stuffed Shells
This dish takes jumbo pasta shells and fills them with a rich, savory mixture of seasoned ground beef and salsa, all brought together with a touch of creaminess. Topped with a generous layer of melted taco-blend cheese and baked until golden and bubbling, it’s a fun Tex-Mex spin on classic comfort food.
Ingredients
- Jumbo shell pasta – 8 ounces
- Ground beef – 1 pound
- Taco seasoning – 1 packet
- Cream cheese – 5 ounces
- Garlic – 2 cloves, minced
- Salsa – ½ cup
- Green onions – ¼ cup, chopped
- Shredded taco-blend cheese – 1 cup
Step-by-Step Directions
- Cook the pasta – Bring a large pot of well-salted water to a boil and cook the jumbo shells until they’re just tender but still firm to the bite. Drain right away and rinse under cold water to keep them from sticking together.
- Preheat the oven – Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Brown the beef – In a large skillet over medium-high heat, cook the ground beef until it’s fully browned. Pour off any excess grease, then add the minced garlic and cook for about 30 seconds, just until it becomes fragrant.
- Prepare the filling – Stir in the taco seasoning, cream cheese, and salsa. Keep stirring until the cream cheese has fully melted into the mixture. Take the skillet off the heat and let it cool down for a few minutes.
- Fill the shells – Spoon the beef mixture generously into each cooked pasta shell, then place them snugly in a single layer inside the prepared baking dish.
- Bake – Sprinkle the shredded taco-blend cheese evenly over the top of the shells. Bake on the center oven rack for 15 to 20 minutes, or until the cheese is completely melted and the dish is hot and bubbly.
- Garnish and serve – Scatter the chopped green onions over the top and serve right away while it’s warm and gooey.
