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Taco Stuffed Shells

A comforting mash-up of taco flavors and cheesy stuffed pasta shells, perfect for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 20-24 pieces Jumbo pasta shells, cooked
  • 1 lb ground beef
  • 2-3 tbsp taco seasoning packet or homemade
  • 1 cup salsa smoky salsa optional for extra flavor
  • 1/2 cup cream cheese room temperature for better mixing
  • 1-2 cups shredded cheese cheddar or Mexican blend
  • 1 small onion, chopped
  • 1 piece bell pepper, chopped any color
  • 1-2 tbsp olive oil
  • Salt & pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside on a lightly oiled sheet.
  3. Heat olive oil in a skillet over medium heat. Add chopped onions and bell peppers, and sauté until softened — about 4-5 minutes.
Cooking
  1. Add ground beef to the skillet and brown it, breaking it up as it cooks. Sprinkle in taco seasoning and a pinch of salt and pepper, cooking until no pink remains.
  2. Stir in salsa and remove the skillet from heat. Add cream cheese and stir until combined.
  3. Carefully fill each cooked shell with the beef mixture and arrange them seam-side up in a baking dish.
  4. Top with shredded cheese, covering them for proper melting.
  5. Bake for about 20 minutes until cheese is melted and bubbly.
  6. Garnish with fresh cilantro before serving.

Notes

Room-temperature cream cheese blends smoothly. Avoid overcooking pasta; it should be al dente. Use an ice cream scoop for clean filling.