Flavor-packed taco stuffed shells (Ready-to-Print Version)
Pasta shells filled with seasoned beef and cheese, baked and topped with fresh garnishes.
# What You’ll Need:
→ Shells & Filling
01 -
20 jumbo pasta shells
02 -
1 tablespoon olive oil
03 -
1 pound ground beef
04 -
1 packet taco seasoning mix
05 -
1/3 cup water
06 -
1 cup salsa
07 -
1½ cups shredded cheddar cheese
08 -
½ cup cream cheese, softened
09 -
2 green onions, chopped
→ Toppings
10 -
½ cup sour cream (for garnish)
11 -
¼ cup chopped fresh cilantro
12 -
½ cup diced tomatoes
# Step-by-Step Guide:
01 -
Boil jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
02 -
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned; drain excess fat. Stir in taco seasoning mix and water, then simmer for 2 to 3 minutes.
03 -
Add cream cheese, salsa, and chopped green onions to the skillet. Stir continuously until mixture is creamy and well combined. Remove from heat and let cool slightly.
04 -
Preheat oven to 350°F (175°C). Fill each pasta shell with the beef mixture and arrange them in a 9x13-inch baking dish.
05 -
Sprinkle shredded cheddar cheese evenly over the stuffed shells. Cover the dish with foil and bake for 20 minutes until heated through and cheese has melted.
06 -
Remove from oven and top with sour cream, diced tomatoes, and chopped cilantro before serving.
# Handy Tips:
01 -
Shells and filling can be prepared in advance and baked just before serving.
02 -
Store leftovers in an airtight container in the refrigerator for up to four days.