Description
Jumbo pasta shells filled with a savory taco-seasoned beef and cream cheese mixture, baked to perfection with a generous topping of shredded cheese. This dish combines the comforting familiarity of pasta with the zesty flavors of a classic taco, creating a delicious and crowd-pleasing meal.
Ingredients:
- 8 oz. Jumbo Shell Pasta
- 1 lb. Ground beef
- 1 Packet taco seasoning
- 2 tsp. Minced garlic
- 5 oz. Cream cheese
- 1 C. Salsa
- ¼ C. Chopped green onions
- 1 C. Shredded taco blend cheese
Preparation:
Step 1: Boil the jumbo shell pasta until al dente, drain, and rinse in cold water to keep the noodles from sticking together.
Step 2: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 3: Add the ground beef to a skillet over medium-high heat and sauté until completely browned. Drain any excess fat.
Step 4: Mix in the minced garlic and sauté for 30 seconds more.
Step 5: Add the taco seasoning packet, cream cheese, and salsa to the skillet with the beef. Stir until the cream cheese is completely melted and the mixture is well combined. Let the meat mixture cool slightly.
Step 6: Stuff the cooked jumbo shell pasta with the ground beef mixture and place them into a well-greased 9×13 inch baking dish.
Step 7: Sprinkle the stuffed shells with the shredded taco blend cheese.
Step 8: Bake for 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through.
Step 9: Garnish with fresh chopped green onions and serve.
Why you’ll love this recipe
This Taco Stuffed Shells recipe is a winner because it offers a unique and delicious twist on both tacos and pasta. It’s easy to make, customizable to your spice preference, and perfect for a weeknight dinner or a casual gathering. The combination of creamy, cheesy, and savory flavors is irresistible.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt.
- Add a side of guacamole and tortilla chips for a complete taco-themed meal.
- A fresh side salad with a light vinaigrette complements the richness of the stuffed shells.
- Consider serving with Mexican rice and refried beans.
Tips:
- To prevent the shells from sticking together after boiling, toss them with a little olive oil.
- Don’t overcook the pasta; al dente is best as they will continue to cook in the oven.
- Feel free to substitute ground turkey or chicken for the ground beef.
- For a spicier version, use a hot salsa or add a pinch of cayenne pepper to the meat mixture.
- Prepare the shells ahead of time and store them in the refrigerator until ready to bake.
- If you want a saucier dish, pour a thin layer of salsa or enchilada sauce into the bottom of the baking dish before adding the stuffed shells.
Preparation Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Nutrition Information:
(Note: Nutritional information is an estimate and will vary based on specific ingredients and portion sizes.)
- Calories: Approximately 400-500 per serving
- Protein: Approximately 25-30g per serving
- Sodium: Varies based on taco seasoning and salsa, approximately 700-900mg per serving
Conclusion
Taco Stuffed Shells are a fun and flavorful way to combine two favorite cuisines. This recipe is easy to adapt to your personal preferences and is sure to be a hit with family and friends. Enjoy the creamy, cheesy, taco-infused goodness!
Questions and Answers
Q1: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by substituting the ground beef with a plant-based ground meat alternative or a mixture of black beans, corn, and diced vegetables.
Q2: Can I prepare this dish in advance?
A: Absolutely! You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours before baking. This makes it a great option for meal prepping or entertaining.
Q3: What kind of cheese is best for this recipe?
A: I recommend using a taco blend cheese, which typically includes cheddar, Monterey Jack, and sometimes a touch of queso quesadilla. However, you can use any shredded cheese you prefer, such as cheddar, Colby Jack, or even a Mexican cheese blend.
Q4: Can I freeze Taco Stuffed Shells?
A: Yes, you can freeze them! Assemble the shells and place them in a freezer-safe dish. Cover tightly with foil or plastic wrap and freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
Q5: How can I make this recipe healthier?
A: To make this recipe healthier, you can use ground turkey or chicken instead of ground beef, opt for a low-fat cream cheese, use whole wheat pasta shells, and load up on the veggies by adding diced bell peppers, onions, or zucchini to the meat mixture.
