Taco Stuffed Shells
Large pasta shells stuffed with taco‑seasoned beef, cream cheese, and topped with melted Mexican cheese. Flavorful twist on stuffed shells.
Ingredients
- 1½ pounds lean ground beef
- 2 –3 garlic cloves minced
- 1 package taco seasoning mix
- 1 cup tomato salsa
- 4 ounces cream cheese room temperature
- 8 ounces large pasta shells
- 1 cup shredded Mexican cheese blend
- ½ cup chopped green onions for garnish
Instructions
Cook the Shells
- Cook the large pasta shells according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
Brown the Beef
- In a skillet over medium‑high heat, sauté the ground beef until fully browned. Drain off excess fat.
Add Flavor & Cream Cheese
- Stir the minced garlic into the browned beef. Cook 1–2 minutes until fragrant.
- Add the salsa and taco seasoning mix. Stir to combine.
- Cut the cream cheese into small chunks and fold them into the beef mixture until melted and creamy.
Assemble the Shells
- Preheat oven to 350°F (175°C).
- Grease a 13×9‑inch baking dish.
- Place the cooked shells into the dish (you can line them up in a single layer).
- Fill each shell with a spoonful of the taco‑cream cheese beef mixture.
Top & Bake
- Sprinkle the shredded Mexican cheese blend evenly over the stuffed shells.
- Bake for about 15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Garnish & Serve
- Remove from oven. Garnish with chopped green onions. Serve hot.