Description
A delightful twist on comfort food, featuring jumbo pasta shells stuffed with a savory mixture of ground beef, cream cheese, and taco seasoning, all baked in enchilada and salsa sauce.
Ingredients
Scale
- 1 lb ground beef (85/15 or 80/20)
- 1/2 cup yellow onion, diced
- 2 tablespoons taco seasoning
- 4 oz cream cheese, room temperature
- 8 oz jumbo pasta shells
- 10 oz enchilada sauce
- 1 cup salsa
- 1 1/4 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F (177°C).
- Bring a large pot of salted water to a boil. Cook the jumbo shells for about 10 minutes until al dente, then drain and rinse under cold water.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onions are translucent, about 5-7 minutes. Drain excess grease.
- Add taco seasoning to the skillet, then stir in cream cheese until melted and combined.
- In a small bowl, combine enchilada sauce and salsa. Pour half of this mixture into a 9×13-inch baking pan.
- Stuff each shell with the meat mixture and place them seam-side up in the baking pan.
- Pour the remaining sauce mixture over the shells and cover with aluminum foil.
- Bake for 30 minutes, then remove foil, sprinkle with cheddar and mozzarella cheese, and return to oven for 8-10 minutes until cheese is melted.
- Let rest for 5 minutes before serving. Top with taco fixings if desired.
Notes
For a vegetarian version, substitute beef with black beans or lentils. Handle the shells gently to avoid breaking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
Keywords: stuffed pasta, tacos, comfort food, family dinner, cheesy pasta
