This Mexican shell recipe is jumbo pasta stuffed with taco meat, then covered with cheese and baked to perfection. A fun twist on classic stuffed shells the whole family will love!
- 1 lb ground beef
- 1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
- 1 (4 ounce) package cream cheese
- 14 -16 large pasta shells
- 1 cup salsa
- 1 cup taco sauce (NOT enchilada sauce)
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- 1 1/2 cups tortilla chips, crushed (optional)
- 3 green onions, chopped
- 1 cup sour cream
- Preheat oven to 350 degrees.
- in a frying pan cook minced meat; Add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese melts. Mix well. Set aside and cool completely.
- While ground beef is cooking, cook pasta crusts according to directions; sink. Lay the shells individually on a baking sheet so they don’t stick together.
- Pour the sauce into the bottom of a 9″ x 13″ baking pan. Stuff each crust with the meat mixture and place the crust on an open-sided plate. Cover the shells with taco sauce. Cover with tin foil and bake for 30 minutes.
- After 30 minutes, add the grated cheese and bake for another 10-15 minutes, removing the tin foil. Stir in green onions and serve with sour cream and/or more sauce.