Cheesy Taco Stuffed Shells (Print Version)
# Ingredients:
→ Main ingredients
01 -
22-24 jumbo pasta shells
02 -
450 g ground beef
03 -
1 packet taco seasoning
04 -
240 ml mild salsa
05 -
115 g cream cheese
06 -
1 can (283 g) red enchilada sauce
07 -
200 g Mexican cheese blend
# Instructions:
01 -
Preheat oven to 175°C and grease a 23x33 cm baking dish.
02 -
Cook the pasta shells according to package instructions until slightly firm. Arrange cooked shells separately to prevent sticking.
03 -
In a skillet, brown the ground beef, breaking it into small pieces. Drain excess fat. Stir in taco seasoning and mild salsa until well combined.
04 -
Add cream cheese in small pieces to the beef mixture; stir continuously until fully melted and blended.
05 -
Pour half of the enchilada sauce into the prepared baking dish. Fill each pasta shell with the beef and cheese mixture, then arrange in the baking dish.
06 -
Drizzle the remaining enchilada sauce over the stuffed shells. Sprinkle the Mexican cheese blend evenly on top.
07 -
Bake uncovered for 20 minutes at 175°C until cheese is melted and bubbly. Serve warm.
# Notes:
01 -
Cut cream cheese into smaller pieces before adding to the beef mixture for faster melting.