Description
These cheesy taco stuffed pasta shells are the ultimate comfort food — loaded with seasoned beef, salsa, cream cheese, and topped with enchilada sauce and melty cheese. A crowd-pleasing dinner favorite!
Ingredients
Main Ingredients
22–24 jumbo pasta shells
1 lb ground beef
1 packet taco seasoning
1 cup mild salsa
4 oz cream cheese
1 (10 oz) can red enchilada sauce
2 cups Mexican cheese blend
Instructions
Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook Pasta: Boil the pasta shells according to package directions until slightly firm (al dente). Lay them out separately to prevent sticking.
Prepare Beef Mixture: In a skillet, brown the ground beef over medium heat. Drain excess grease, then stir in taco seasoning and salsa.
Add Cream Cheese: Add cream cheese to the beef mixture and stir until melted and creamy.
Assemble: Pour half the enchilada sauce into the baking dish. Fill each shell with the beef mixture and arrange them over the sauce.
Top & Bake: Pour remaining enchilada sauce over the shells, sprinkle with Mexican cheese blend, and bake uncovered for 20 minutes until bubbly and golden.
Serve: Garnish with toppings like sour cream, diced tomatoes, avocado, olives, jalapeños, or green onions.
Notes
Serve with Spanish rice or a fresh salad for a full meal.
For a vegetarian option, swap beef for black beans or refried beans.
Add corn, rice, or bell peppers for extra flavor and texture.
Double the recipe to use the full box of shells and freeze leftovers for later.
Always check ingredients for allergens before preparing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
