Stuffed Taco Shells
Transform your taco night with these irresistible Stuffed Taco Shells—a family-friendly fusion of cheesy comfort food and zesty taco flavors! Jumbo pasta shells are perfectly cooked and stuffed with a rich, savory filling of seasoned ground beef blended with creamy cream cheese for an indulgent twist. Baked to perfection in a vibrant layer of salsa and topped with gooey, melted Mexican blend cheese, this dish is a hearty crowd-pleaser. Garnish with fresh cilantro and green onions for a burst of freshness, and serve it warm for a Tex-Mex-inspired dinner that comes together in just 45 minutes. Perfect for weeknight meals or casual gatherings, these cheesy stuffed shells deliver big taco flavor in every bite.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1 pound Ground beef
- 1 packet Taco seasoning mix
- 2 tablespoons Water
- 4 ounces Cream cheese
- 1 cup Salsa
- 1.5 cups Shredded Mexican blend cheese
- 2 tablespoons Cilantro (optional, for garnish)
- 2 tablespoons Green onions (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into small pieces as it cooks. Drain any excess grease.
Add the taco seasoning mix and 2 tablespoons of water to the cooked beef. Stir well to combine and let simmer for 1-2 minutes.
Reduce the heat to low and mix in the cream cheese. Stir until the cream cheese is melted and fully incorporated into the beef mixture. Remove the skillet from heat and allow the mixture to cool slightly.
Grease a 9x13-inch baking dish and spread 1/2 cup of the salsa evenly over the bottom.
Stuff each cooked pasta shell with about 2 tablespoons of the beef mixture and place them in the prepared baking dish, open side up.
Pour the remaining 1/2 cup of salsa evenly over the stuffed shells.
Sprinkle the shredded Mexican blend cheese evenly over the top of the shells.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro and sliced green onions, if desired.
Serve warm and enjoy your stuffed taco shells!
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 85.2 g | 426% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3725 mg | 162% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.5 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1454 mg | 112% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2135 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
