Taco Stuffed Shells
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
621 kcal
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Course
Main Course, Dinner
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Cuisine
American
Taco Stuffed Shells
Description
Taco Stuffed Shells feature jumbo pasta shells cooked al dente and filled with a mixture of lean ground beef, diced onion, tomatoes, bell peppers, and corn, seasoned with taco spices. Cream cheese added to the filling gives a rich, creamy texture. The filled shells are placed in a casserole dish, topped with salsa, and baked covered initially, then uncovered to melt shredded cheddar cheese on top, producing a bubbly golden finish.
The combination of ingredients results in a hearty, textured filling inside tender pasta, balanced by the acidity of salsa and creamy cheese. It bakes evenly under foil to warm through, then browns slightly as the cheese melts.
Serve these stuffed shells hot, accompanied by sour cream if desired, as a complete meal that blends Mexican-inspired flavors with Italian-style pasta. It makes a practical dish for feeding groups and can be prepared in advance.
According to the notes, the recipe can be made up to the assembly step and refrigerated or frozen before baking. Leftovers keep up to three days in the refrigerator or can be frozen for up to a month, making this a convenient make-ahead meal option.
Ingredients
Filling
- 1 pound ground beef lean
- 1 small onion diced
- 14.5 ounces diced tomatoes with juices, low sodium, 1 can, canned, petite
- 1 medium bell pepper diced, red, yellow, or green
- ½ cup corn kernels thawed if frozen
- ½ cup water
- 1 ounce taco seasoning 1 packet
- 8 ounces cream cheese cubed
Other
- 24 pasta shells uncooked, jumbo
- 1½ cups salsa
- 1½ cups cheddar cheese and/or Monterey jack cheese, shredded
- sour cream for serving
Instructions
- Preheat the oven to 350°F.
- Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
- In a large skillet, brown the ground beef and onion over medium-high heat until no pink remains. Drain any fat.
- Add tomatoes with juices, diced peppers, corn, ½ cup of water, and taco seasoning mix. Cook uncovered for 5 minutes or until the mixture is thickened and most of the liquid has evaporated. Add the cream cheese and stir until melted.
- Fill each pasta shell with 2 to 3 tablespoons of the ground beef mixture. Place into a 9x13-inch casserole dish.
- Top with salsa. Cover with aluminum foil and bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
Notes
- You can prepare this dish up to filling the shells and refrigerate or freeze overnight before baking.
- If baking from frozen, defrost the shells overnight in the refrigerator before following baking instructions.
- Store leftovers in the refrigerator for up to three days or freeze for up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621 | 31% |
| Carbohydrates | 42g | 14% |
| Protein | 28g | 56% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1292mg | 54% |
| Potassium | 741mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2410IU | 48% |
| Vitamin C | 43mg | 48% |
| Calcium | 303mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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