Taco-Stuffed Shells

Taco-Stuffed Shells

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Dish
Cuisine Italian, Mexican
Servings 2 people


  • 6 oz jumbo pasta shells
  • 1/2 lb ground beef
  • 1/2 oz taco seasoning mix
  • 2 tbsp water
  • 4 oz cream cheese softened
  • 10 oz enchilada sauce
  • 1 cup cheddar cheese shredded
  • 3 oz spring mix
  • 1/4 cup sour cream
  • 1/2 pint cherry tomatoes cut in half


  • Preheat oven to 350F. Cook pasta shells according to package directions; drain and set aside.
  • Cook ground beef in a skillet over medium heat, stiffing until beef is browned and crumbly; drain and return to skillet.
  • Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer until thickened.
  • Stir in cream cheese until melted.
  • Pour half of enchilada sauce in a lightly greased 8-inch baking dish. Spoon beef mixture into pasta shells; place shells, filled side up, over sauce. Pour remaining sauce over shells; sprinkle with cheese.
  • Bake 25 to 30 minutes or until hot and bubbly. Top with salad mix, sour cream and tomatoes.


Serve with Chips and salsa


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