Taco Stuffed Shells
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
805 kcal
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Course
Main Course
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Cuisine
Mexican
Taco Stuffed Shells
Description
This recipe starts by cooking ground beef with taco seasoning and water, then melting in cream cheese to create a creamy, flavorful meat filling. Pasta shells are cooked and tossed with melted butter to keep them separate and tender.
The shells are filled with the meat mixture and arranged in a baking dish layered with salsa. Green enchilada sauce is drizzled over the shells before baking until heated and starting to brown. Finally, shredded cheese is added and the dish bakes longer to melt the cheese and blend the flavors.
Before serving, adding crushed Fritos and sour cream provides a crunchy texture and creamy topping that rounds out the dish. This meal can be made ahead and refrigerated or frozen with sauce, then baked when needed.
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- ¾ cup water
- 4 ounces cream cheese
- 12 jumbo pasta shells
- 2 tablespoons butter melted
Toppings
- ½ cup salsa
- ½ cup Green enchilada sauce
- 1 cup Colby jack cheese shredded
- ½ cup fritos crushed
- ½ cup sour cream
Instructions
- Preheat oven to 350°F.
- Cook ground beef in a large pan until no longer pink. Drain grease. Add water and taco seasoning and bring to a boil. Add cream cheese, reduce heat, and simmer for about 5 minutes or until the cream cheese is melted.
- Transfer the meat mixture to a bowl and let cool.
- Cook pasta according to package directions and toss in melted butter. Set aside.
- Spoon salsa into an 11x7 baking dish. Fill buttered pasta shells with a scoop of the meat mixture and place back in the baking dish.
- Drizzle enchilada sauce over shells and bake for 20 minutes. Add shredded cheese and bake for an additional 10-15 minutes.
- Add crushed Fritos and sour cream to shells before serving.
Notes
- You can prepare the stuffed shells with enchilada sauce, cover, and refrigerate for 24 hours before baking.
- Alternatively, freeze the casserole wrapped tightly for up to 3 months; thaw overnight before baking.
- Store leftovers in airtight containers and keep refrigerated up to 3 days or frozen for 1-2 months.
- Reheat stuffed shells in the microwave or oven when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 805 kcal
% Daily Value*
| Calories | 805kcal | 40% |
| Carbohydrates | 37g | 12% |
| Protein | 34g | 68% |
| Fat | 58g | 89% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 2g | 100% |
| Cholesterol | 173mg | 58% |
| Sodium | 1698mg | 71% |
| Potassium | 590mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2240IU | 45% |
| Vitamin C | 5mg | 6% |
| Calcium | 342mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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