Taco Stuffed Shells
Taco stuffed shells combine taco night and pasta night in one easy dinner. Jumbo shells are filled with seasoned ground beef, salsa, and cream cheese, then baked with melted cheddar and finished with classic taco toppings.
Servings: 6 servings
Ingredients
- 24 jumbo pasta shells
- ½ tbsp olive oil
- ½ onion chopped
- 1 lb. ground beef
- 1 packet taco seasoning or 3 tbsp
- 1 cup salsa
- 4 oz. cream cheese
- 1 cup shredded cheddar cheese
- sour cream
- 2 roma tomatoes chopped
- ¼ cup chopped green onion
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 350°F. Cook the jumbo pasta shells according to package directions. Drain and let the shells dry on a layer of paper towel.24 jumbo pasta shells
- Heat the oil in a large skillet over medium heat. Add in the onion and a sprinkle of salt. Cook for a few minutes until softened.½ tbsp olive oil, ½ onion
- Add in the beef and taco seasoning and cook until browned. Drain the grease from the skillet.1 lb. ground beef, 1 packet taco seasoning
- Add in the salsa and cream cheese. Stir until the cream cheese is melted and incorporated.4 oz. cream cheese, 1 cup salsa
- Scoop the taco meat into each shell and place in a greased casserole dish. Top with shredded cheese.1 cup shredded cheddar cheese
- Cover with tin foil and bake for 15 minutes. Then, remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Top the shells with a drizzle of sour cream, chopped tomatoes, chopped green onion, and chopped cilantro.sour cream, 2 roma tomatoes, ¼ cup chopped green onion, 2 tbsp chopped cilantro
Notes
- Ground turkey can be used instead of beef. It’s a great lighter option and still absorbs the taco seasoning well. If using turkey, you may want to add a small drizzle of olive oil while cooking since it’s leaner than beef.
- Pepper Jack cheese adds a little heat. Swap some or all of the cheddar for Pepper Jack if you want a slightly spicier version with extra flavor.
- Black beans make the filling heartier. Stir in about ½ to 1 cup of drained and rinsed black beans to stretch the filling and add extra protein and texture.
- Corn adds sweetness and texture. A handful of frozen or canned corn brings a nice pop of sweetness that balances the savory taco flavors.
Nutrition
Serving: 1serving | Calories: 458kcal | Carbohydrates: 31g | Protein: 25g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 628mg | Potassium: 520mg | Fiber: 3g | Sugar: 5g | Vitamin A: 998IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 2mg