Taco Stuffed Shells
Tender jumbo pasta shells are filled with a creamy, seasoned beef mixture, topped with cheese, and baked until golden. A comforting fusion of Italian and Tex-Mex flavors the whole family will love.
5 Servings
Ingredients
- 8 oz jumbo shell pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 2 teaspoons minced garlic
- 5 oz cream cheese
- 1 cup salsa
- ¼ cup chopped green onions
- 1 cup shredded taco blend cheese
Instructions
Cook the pasta shells:
- Bring a large pot of salted water to a boil. Add the jumbo shell pasta and cook until al dente, following the package directions. Drain the pasta and rinse with cold water to prevent sticking.
Prepare the oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
Cook the ground beef:
- In a large skillet over medium-high heat, cook the ground beef until it is thoroughly browned, approximately 6–8 minutes. Drain excess fat from the skillet.
Season and combine:
- Add the minced garlic to the cooked beef and sauté for an additional 30 seconds. Stir in the taco seasoning, cream cheese, and salsa. Mix until the cream cheese has melted and the ingredients are well incorporated. Allow the mixture to cool slightly before handling.
Stuff the shells:
- Carefully fill each cooked pasta shell with the seasoned beef and cheese mixture. Arrange the stuffed shells in the prepared baking dish.
Add toppings and bake:
- Sprinkle the shredded taco cheese blend evenly over the shells. Bake in the preheated oven for 15–20 minutes, or until the cheese is fully melted and the dish is heated through.
Garnish and serve:
- Remove the baking dish from the oven. Garnish the shells with freshly chopped green onions before serving.
Notes
To make this dish gluten-free, simply substitute the regular jumbo shell pasta with a certified gluten-free version. Additionally, ensure the taco seasoning and salsa used are free from gluten-containing additives or preservatives. Always check product labels to confirm gluten-free status.