A Mexican-inspired pasta dish, this Taco Stuffed Shells recipe mixes seasoned ground beef in a creamy, cheesy sauce to stuff in shells for a delicious meal.
Course Main Course
Cuisine American, Italian, Mexican
Keyword Stuffed Shells, Taco Stuffed Shells, Tex Mex Pasta
Prep Time 45minutes
Cook Time 30minutes
Total Time 1hour15minutes
24pasta shellscooked to package instructions
1 ½teaspoonschili powder
116 ounce bottle taco sauce
18 ounce package cream cheese
Fresh toppings such as cilantro and avocado for garnish
In a large skillet over medium-high heat, brown ground beef with garlic and onions. Drain and return to skillet.
Add chili powder, cumin, cayenne, and salt to taste. Stir to combine.
Add ¾ cups taco sauce, and stir to combine.
Bring mixture to a simmer.
Add cream cheese and stir until smooth and creamy.
Remove from heat and stir in 1 cup cheddar.
Spoon mixture into cooked shells (about 2 tablespoons of mixture per shell).
Place stuffed shells in a lightly greased 9"x13" baking dish.
Pour remaining taco sauce over stuffed shells, and top with remaining cheese.
Bake at 350°F for about 20 minutes, until cheese is melted and shells are warmed through.
Top with fresh ingredients such as avocado or cilantro for garnish.
Nutrition facts are for one shell without any toppings.
For a cheesier flavor, you can use 8 ounces of melted Velveeta or nacho cheese instead of cream cheese.
Top with fresh toppings such as chopped cilantro, avocado, red onions, or pico de gallo to add a little freshness and color.
To make it vegetarian, use a (15 ounce) can of black beans, drained and rinsed, and a (15 ounce) can whole kernel corn, drained, instead of ground beef.
Substitute salsa or enchilada sauce for taco sauce.
Storage: Store leftovers covered in the refrigerator for up to a week.
Freezer Directions: Prepare and stuff shells, stopping at step 7. Then place shells into a covered freezer dish. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Top with remaining cheese and taco sauce. Bake at 350°F for about 25 minutes (the extra time is to account for the cold baking dish).