Taco Stuffed Shells

Name: Taco Stuffed Shells
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 pound ground beef; 1 envelope taco seasoning; ¾ cup water; 4 ounces cream cheese; 12 jumbo pasta shells; 2 tablespoons Butter; ½ cup salsa; ½ cup Green enchilada sauce; 1 cup Colby Jack cheese; ½ cup Fritos; ½ cup sour cream

User Reviews

5.0

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
4
Calories
805 kcal
Course
Main Course
Cuisine
Mexican

Taco Stuffed Shells

Steven Mason

Report

A twist on a classic, taco stuffed shells meld the best of two cuisines into one delectable dish with just the right amount of spice!!

Share:

I Made This!

69 people made this

Print

20 people printed this

Save this

55 people saved this

Ingredients

Servings

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

Add to Shopping List

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

Prep ahead. Drizzle on the enchilada sauce then cover the pan with plastic wrap and refrigerate for 24 hours, or wrap again with aluminum foil and freeze for up to 3 months. Thaw in the fridge if needed and bake according to the recipe.
Store leftovers in an airtight container(s) in the refrigerator for up to 3 days or in the freezer for 1-2 months. Thaw if needed, and reheat in the microwave or oven.

Nutrition Information

Show Details

Calories 805kcal (40%) Carbohydrates 37g (12%) Protein 34g (68%) Fat 58g (89%) Saturated Fat 28g (140%) Polyunsaturated Fat 3g Monounsaturated Fat 19g Trans Fat 2g Cholesterol 173mg (58%) Sodium 1698mg (71%) Potassium 590mg (17%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 2240IU (45%) Vitamin C 5mg (6%) Calcium 342mg (34%) Iron 4mg (22%)

Nutrition 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%