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Ingredients
Scale
- 24 jumbo pasta shells
- ½ tbsp olive oil
- ½ onion chopped
- 1 lb. ground beef
- 1 packet taco seasoning or 3 tbsp
- 1 cup salsa
- 4 oz. cream cheese
- 1 cup shredded cheddar cheese
- sour cream
- 2 roma tomatoes chopped
- ¼ cup chopped green onion
- 2 tbsp chopped cilantro
Instructions
- Preheat the oven to 350°F. Cook the jumbo pasta shells according to package directions and let them dry on a layer of paper towels.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt; cook until softened.
- Add ground beef and taco seasoning, cooking until browned. Drain excess grease from the skillet.
- Stir in salsa and cream cheese until the cream cheese is melted and fully combined.
- Spoon the taco meat mixture into each shell and arrange them in a greased casserole dish. Sprinkle shredded cheese on top.
- Cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Finish by drizzling with sour cream, and topping with chopped tomatoes, green onion, and cilantro.
Notes
You can substitute ground turkey or chicken for a lighter option.
For extra heat, add diced jalapeños to the meat mixture.
These stuffed shells can be made ahead of time and reheated for a convenient meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 shell
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg