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Taco Stuffed Shells

A fun and flavorful twist on traditional tacos, these Taco Stuffed Shells combine seasoned ground beef, creamy cheese, and tangy salsa tucked inside tender pasta shells, making them perfect for weeknight dinners or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20 pieces jumbo pasta shells
  • 1 lb ground beef (450 g)
  • 1 packet taco seasoning
  • 1 cup water (240 ml)
  • 4 oz cream cheese (115 g)
  • 1.5 cups shredded Mexican blend cheese divided
  • 1.5 cups salsa
Optional Toppings
  • sliced olives
  • chopped fresh tomatoes
  • sour cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Cook the pasta shells according to the package instructions until al dente, then drain and set aside.
Cooking the Filling
  1. In a large skillet, brown the ground beef over medium heat. Drain excess fat. Stir in the taco seasoning and water, then simmer for 5 minutes.
  2. Add cream cheese and ½ cup of the shredded Mexican cheese to the beef mixture. Stir until the cheeses melt and combine.
Assembly
  1. Pour salsa into the bottom of a 9×13-inch baking dish. Spoon beef and cheese mixture into each pasta shell and arrange them on top of the salsa.
Baking
  1. Sprinkle the remaining shredded cheese over the stuffed shells. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 10–15 minutes until the cheese is golden and bubbly.
Serving
  1. Let the shells cool for a few minutes before serving. Top with garnishes of your choice and enjoy!

Notes

Tips: Don't overcook the pasta. Mix cheeses for added flavor. Prepare ahead and refrigerate covered. Serve with side salads for a balanced meal.