Cheesy Taco Stuffed Shells (Printable Version)
# What You'll Need:
→ Main ingredients
01 -
22-24 jumbo pasta shells
02 -
450 grams ground beef
03 -
1 packet taco seasoning
04 -
240 ml mild salsa
05 -
113 grams cream cheese
06 -
1 can (283 grams) red enchilada sauce
07 -
240 grams Mexican cheese blend, shredded
# How to Make It:
01 -
Preheat oven to 175°C (350°F) and grease a 9x13 inch (23x33 cm) baking dish.
02 -
Cook jumbo pasta shells according to package instructions until al dente. Drain and lay shells separately to prevent sticking.
03 -
In a skillet over medium heat, cook and chop ground beef until thoroughly browned. Drain excess fat.
04 -
Add taco seasoning and mild salsa to the browned beef, stirring to combine evenly.
05 -
Cut cream cheese into small pieces and stir into the beef mixture until fully melted and smooth.
06 -
Pour half of the red enchilada sauce into the prepared baking dish, spreading evenly.
07 -
Fill each pasta shell with the beef and cheese mixture and arrange them in the baking dish over the sauce.
08 -
Drizzle remaining enchilada sauce over the stuffed shells and sprinkle evenly with shredded Mexican cheese blend.
09 -
Bake uncovered for 20 minutes in the preheated oven. Serve warm.
# Additional Tips:
01 -
Cutting the cream cheese into small pieces before adding helps it melt more quickly and evenly.