Taco Filled Pasta Shells Oamc
Transform your taco night into a pasta masterpiece with this irresistible Taco Filled Pasta Shells OAMC recipe—a fusion of Mexican-inspired flavors wrapped in tender jumbo pasta shells. Perfect for freezer meal prep or busy weeknight dinners, these stuffed shells combine seasoned ground beef, gooey cheddar cheese, creamy cream cheese, and fresh green onions for a satisfying filling. Smothered in zesty enchilada sauce and salsa, then baked to bubbly perfection, this dish delivers bold flavors that the whole family will love. Serve it hot and garnish with fresh cilantro for an extra burst of brightness. With just 20 minutes of prep time, this crowd-pleasing taco pasta dinner is as practical as it is delicious! Keywords: taco pasta shells recipe, easy freezer meals, Mexican pasta bake, stuffed pasta shells.
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 1 pound Ground beef
- 1 packet Taco seasoning
- 0.5 cup Water
- 1.5 cups Salsa
- 1.5 cups Cheddar cheese, shredded
- 4 ounces Cream cheese
- 0.25 cup Green onions, chopped
- 1 cup Enchilada sauce
- 2 tablespoons Cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the jumbo pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop them from cooking further. Set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles. Drain any excess fat.
Add the taco seasoning and water to the skillet with the cooked ground beef. Stir well and cook until the mixture thickens, about 3-5 minutes. Remove from heat and let it cool slightly.
In a large bowl, combine the seasoned ground beef, 1 cup of salsa, 1 cup of shredded cheddar cheese, cream cheese, and green onions. Mix until all ingredients are well incorporated.
Spread 1 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Using a spoon, fill each cooked pasta shell with the beef mixture and place them in the prepared baking dish, open side up.
Once all the shells are filled and arranged in the dish, pour the remaining 0.5 cup of salsa over the top, and sprinkle with the remaining 0.5 cup of shredded cheddar cheese.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
Garnish with chopped cilantro if desired and serve hot.
Nutrition Facts
Calories |
2493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 10340 mg | 450% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 26.0 g | ||
| Protein | 130.1 g | 260% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1551 mg | 119% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2818 mg | 60% | |
*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.
