Taco Stuffed Pasta Shells
Experience a fusion of two comfort food classics with this Taco Stuffed Pasta Shells recipe—a creative twist that brings bold Tex-Mex flavors to your dinner table! Jumbo pasta shells are perfectly al dente and packed with a rich, creamy ground beef filling seasoned with taco spices and melty cream cheese. Smothered in zesty salsa and topped with gooey, golden-brown shredded Mexican cheese, these delectable stuffed shells make a crowd-pleasing weeknight dinner or an impressive dish for gatherings. Ready in under an hour, this easy yet indulgent recipe pairs beautifully with a side of guacamole, a crisp green salad, or a dollop of sour cream. Serve up this irresistible taco-inspired casserole for a fun, family-friendly meal that breaks away from the usual taco night!
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Recipe Information
Ingredients
- 20 pieces jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning
- 0.25 cup water
- 4 ounces cream cheese
- 1 cup salsa
- 2 cups shredded Mexican blend cheese
- 2 tablespoons cilantro (for garnish, optional)
- 1 tablespoon olive oil
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 rinse them with cold water to prevent sticking. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked, about 8-10 minutes.
Drain excess grease if needed, then stir in the taco seasoning and 1/4 cup of water. Mix well and simmer for 2-3 minutes until the seasoning is thoroughly incorporated.
Reduce the heat to low and add the cream cheese to the skillet. Stir until melted and well combined with the beef mixture. Remove from heat.
Spread 1/2 cup of salsa evenly across the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with about 2 tablespoons of the taco beef filling, and place them in the baking dish, open side up.
Once all the shells are stuffed and arranged in the dish, pour the remaining salsa evenly over the top, then sprinkle with the shredded Mexican blend cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped cilantro if desired and serve warm. Enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 17.6 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 316 mg | 24% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 332 mg | 7% | |
*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.
