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Cheesy jumbo pasta in casserole dish.
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Taco Stuffed Shells with Cream Cheese

Top with your favorite taco toppings and enjoy!
Course Lunch or Dinner
Cuisine TexMex
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 470kcal
Author Deb Clark

Equipment

  • 9x13 casserole dish

Ingredients

  • 12 ounces jumbo pasta shells
  • 1 pound ground beef
  • 1 packet taco seasoning
  • 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.

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