I love the south of the border taste and why not make that with pasta. I thought this would be a great way to make a taco like dinner but stuffed in shells. My husband is not a fan of tacos because they are so messy. So this recipe ended up being a huge hit!!
Mexican Stuffed Shells
- 1 pound ground beef or ground turkey
- 1 package low-sodium taco seasoning
- 4 ounces cream cheese
- 16 jumbo pasta shells
- 1 1/2 cups salsa
- 1 cup taco sauce
- 1 cup cheddar cheese
- 1 cup Monterrey jack cheese
- For toppings:
- 3 green onions
- Sour cream
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
MY TIP: I make my own Taco Seasoning now because there is less salt and I know whats in it. I usually double the recipe and store it in a plastic container and it will last for quite some time.
Here is my version of Taco Seasoning Mix that I use in so many recipes.
- 2/3 tablespoon paprika
- 2/3 tablespoon dried onion flakes
- 1 1/3 teaspoons cornstarch
- 1 1/3 teaspoons chili powder
- 1 tablespoon ground cumin
- 1/3 tablespoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/3 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coriander
Combine together in a container with a tight-fitting lid.
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