Dinner becomes a snap with this simple and easy recipe that the whole family will enjoy. It’s a crowd-pleaser that can easily be doubled for a potluck dinner.
Are you facing trouble deciding dinner ideas that your family can all agree on? Try these taco-stuffed shells! Adults and kids alike will be delighted. Not only is it delectable, but it’s also inexpensive and easy to prepare. Of course, you may make it your own way, but the key ingredients are quite simple: ground beef, pasta shells, sauce, and cheese. Simply bake, serve, and presto! Everybody is happy and content.
Additionally, this Mexican-inspired dish is a standout. Combining taco flavors with pasta is a particularly enjoyable and delicious combination. They can be topped with onion, jalapeno, sour cream, avocado, tomato, or anything your heart desires. They’re quite good in any way.
Why You’ll Love This Recipe?
I’m sure you are going to love this recipe as much as I do because:
- It’s very easy and quick. This recipe’s best feature is how quickly it comes together.
- It’s a simple enough recipe that anyone can make.
- It is highly customizable. You can add your favorite ingredients and toppings.
- Because you can also store it in the refrigerator before or after baking, making it an excellent dinner that you can prepare in advance.
- It is flavorful, satisfying, and crowd-pleasing.
They look really cheesy and delectable when they come out of the oven!
Here’s the detailed recipe with exact ingredients measurement and step by step instructions:
Taco Stuffed Shells
- 1 lb. ground beef
- 1 cup salsa
- 4 ounces cream cheese
- 1 packet taco seasoning
- 1 can 10 ounces enchilada sauce
- 2 c. Mexican cheese blend
- 12 ounces jumbo pasta shells
- Boil the pasta shells as per the packet directions. It is okay if they are somewhat firm because they will also be baked. Once boiled, arrange them individually to prevent them from sticking together.
- Cook the ground beef in a pan until it is brown, then drain any extra fat. Toss the beef with the taco seasoning and salsa.
- Stir in the cream cheese until completely melted.
- Pour roughly 1⁄2 of the red enchilada sauce into the bottom of a casserole dish (I used a 9×13-inch dish).
- Fill the shells generously with the meat mixture and arrange them in the prepared dish. Drizzle the remaining enchilada sauce on top. Sprinkle with cheese.
- Bake for approximately 20 minutes in a preheated oven (at 350 degrees F). Serve warm and enjoy!
The leftovers can be stored in the refrigerator for 5-7 days. They taste just as nice as the first day.
By replacing beans with beef, you may make it vegetarian. Additionally, you can add bell peppers, corn, and rice.
So, what’s the best part? You get two of your favorite meals in one meal (tacos and pasta). I’m in love with this recipe! Give it a try. This is a dinner meal that your family will demand again and again. Enjoy!