How To Make Taco Stuffed Pasta Shells
Savor each bite of these jumbo stuffed pasta shells made with distinctly Mexican flavors using seasoned beef, salsa, and cream cheese for a meaty dish.
Serves:
Ingredients
- 2lbslean ground beef
- 1onion
- 2taco seasoning,envelopes
- 14½ozdiced tomatoes,with juice, low sodium
- 1½cupsveggies,chopped, such as red, yellow, or green bell peppers, corn, zucchini
- 8ozcream cheese,(1 pkg), cubed
For Pasta Shells:
- 24jumbo pasta shells,uncooked
- 2cupssalsa
- 2cupscheddar,and/or monterey jack cheese, grated
- sour cream,for serving
Instructions
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Preheat oven to 350 degrees F.
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Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
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Brown ground beef and onion in a large pan until no pink remains.
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Add in undrained tomatoes, taco seasoning, ¾ cup of water, and veggies. Cook for 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
Pasta Shells:
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Fill each pasta shell with about 2 to 3 tablespoons of the beef mixture. Place into a casserole dish.
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Top with salsa. Cover with foil and bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
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Serve warm topped with sour cream and enjoy.
Nutrition
- Calories: 990.20kcal
- Fat: 59.53g
- Saturated Fat: 27.57g
- Trans Fat: 2.30g
- Monounsaturated Fat: 20.53g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 63.41g
- Fiber: 5.53g
- Sugar: 9.20g
- Protein: 49.79g
- Cholesterol: 193.81mg
- Sodium: 1216.17mg
- Calcium: 443.38mg
- Potassium: 1062.00mg
- Iron: 5.32mg
- Vitamin A: 296.55µg
- Vitamin C: 12.00mg
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