Taco Stuffed Shells with Cream Cheese
Top with your favorite taco toppings and enjoy!
Servings 8
Calories 470kcal
Equipment
- 9x13 casserole dish
Ingredients
- 12 ounces jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning
- ⅓ cup water
- 4 ounces cream cheese
- 24 ounces jarred salsa I use Herrdez salsa.
- 1 ½ cups shredded cheddar cheese
- Optional toppings: sour cream, diced tomatoes, sssliced black olives and taco sauce.
Instructions
- Preheat the oven to 350 degrees. Prepare baking dish by spraying with non stick cooking spray.
- Cook the pasta shells in a pot according to the directions to al dente, drain well.
- Brown ground beef, drain fat.
- Add the taco seasoning and water, cook as per package instructions. Add cream cheese mix until the cheese is melted and combined.
- Scoop the taco meat into the jumbo pasta shells. Place in casserole dish and top with salsa and shredded cheese.
- Cover with aluminum foil. Bake for 20 minutes until hot and bubbly.
- Garnish with minced cilantro, green onions and diced tomatoes.
Notes
Storage
Allow this dish to cool completely before placing in an airtight container. The shells will last for 3 days in the refrigerator. Wrap tightly with plastic wrap and place aluminum foil over top, these shells can be frozen up to 3 months. Thaw overnight in the refrigerator before baking. To reheat, place in the oven at 350 degrees for 10-15 minutes or until completely heated through. Make sure that you remove the plastic wrap before baking.Nutrition
Calories: 470kcal | Carbohydrates: 36g | Protein: 21g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 574mg | Potassium: 440mg | Fiber: 2g | Sugar: 4g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg
