Taco Stuffed Shells
A twist on a classic, taco stuffed shells meld the best of two cuisines into one delectable dish with just the right amount of spice!!
Servings: 4
Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- ¾ cup water
- 4 ounces cream cheese
- 12 jumbo pasta shells
- 2 tablespoons butter, melted
Toppings
- ½ cup salsa
- ½ cup green enchilada sauce
- 1 cup Colby Jack cheese, shredded
- ½ cup Fritos, crushed
- ½ cup sour cream
Instructions
- Preheat oven to 350°F.
- Cook ground beef in a large pan until no longer pink. Drain grease. Add water and taco seasoning and bring to a boil. Add cream cheese, reduce heat, and simmer for about 5 minutes or until the cream cheese is melted.
- Transfer the meat mixture to a bowl and let cool.
- Cook pasta according to package directions and toss in melted butter. Set aside.
- Spoon salsa into an 11x7 baking dish. Fill buttered pasta shells with a scoop of the meat mixture and place back in the baking dish.
- Drizzle enchilada sauce over shells and bake for 20 minutes. Add shredded cheese and bake for an additional 10-15 minutes.
- Add crushed Fritos and sour cream to shells before serving.
Notes
Prep ahead. Drizzle on the enchilada sauce then cover the pan with plastic wrap and refrigerate for 24 hours, or wrap again with aluminum foil and freeze for up to 3 months. Thaw in the fridge if needed and bake according to the recipe.
Store leftovers in an airtight container(s) in the refrigerator for up to 3 days or in the freezer for 1-2 months. Thaw if needed, and reheat in the microwave or oven.
Nutrition
Calories: 805kcal | Carbohydrates: 37g | Protein: 34g | Fat: 58g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 173mg | Sodium: 1698mg | Potassium: 590mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2240IU | Vitamin C: 5mg | Calcium: 342mg | Iron: 4mg