Taco Stuffed Shells (Printer-Friendly)
Pasta shells filled with seasoned taco beef and cheese, baked until bubbly and golden.
# List of Ingredients:
→ Shells & Filling
01 -
20 jumbo pasta shells
02 -
1 tablespoon olive oil
03 -
1 pound ground beef
04 -
1 packet taco seasoning mix
05 -
1/3 cup water
06 -
1 cup salsa
07 -
1½ cups shredded cheddar cheese
08 -
½ cup cream cheese, softened
09 -
2 green onions, chopped
→ Toppings
10 -
½ cup sour cream
11 -
¼ cup fresh cilantro, chopped
12 -
½ cup diced tomatoes
# Preparation Steps:
01 -
Boil the jumbo pasta shells following package instructions until al dente. Drain and set aside to cool.
02 -
Heat olive oil in a large skillet over medium heat and cook ground beef until browned. Drain excess fat. Stir in taco seasoning mix and water, simmering for 2 to 3 minutes.
03 -
Add cream cheese, salsa, and chopped green onions to the skillet. Stir continuously until mixture is creamy and well combined. Remove from heat and allow to cool slightly.
04 -
Preheat oven to 350°F (175°C). Fill each cooled pasta shell with the beef filling and neatly arrange them in a 9x13-inch baking dish.
05 -
Sprinkle shredded cheddar cheese evenly over the stuffed shells. Cover the dish with foil and bake for 20 minutes until heated through and cheese is melted.
06 -
Remove from oven and top with sour cream, diced tomatoes, and chopped cilantro before serving.
# Additional Suggestions:
01 -
Prepare shells and filling in advance to minimize active cooking time. Store leftovers securely in the refrigerator for up to four days.