Mexican Stuffed Shells

 

These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings. It’s make-ahead friendly and leftovers freeze well!

 

Ingredients:

1 pound ground beef

1 package of low-sodium taco seasoning

4 ounces of cream cheese

20 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

 

Set the oven to 350 degrees Fahrenheit.

Brown the ground beef in a skillet; add taco seasoning and cook according to package directions. Cover and cook until the cream cheese is melted. Mix everything thoroughly. Set aside and allow to cool completely.

Cook the pasta shells according to package directions while the ground beef cooks. Separate the shells on a cutting board or baking sheet so they don't stick together. Spread salsa in the bottom of a 9x13 baking dish. Stuff 1-2 tablespoons of the meat mixture into each shell. Place the shells, open side up, in a 913 pan. Cover taco shells evenly with taco sauce. Bake for 15-20 minutes, covered with foil.

 

After 15-20 minutes, add shredded cheese and bake for 5-10 more minutes with the foil removed until the cheese melts. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.