Taco Stuffed Shells – Indulge in the mouthwatering fusion of two beloved classics with our irresistible Taco Stuffed Shells recipe. Imagine tender pasta shells generously filled with seasoned ground beef, zesty salsa, and a creamy, melted cheese blend. This dish is the perfect marriage of Mexican flavors and Italian comfort food. With each bite, you’ll experience a delightful combination of textures and a symphony of flavors. Don’t miss out on this unique and satisfying dish that will leave you craving more!
In our little family, Taco Stuffed Shells have become a cherished recipe that brings us all together around the dinner table. It all started when my husband, a taco enthusiast, and I were brainstorming ways to elevate our taco nights. We decided to experiment with combining the flavors of tacos and the comforting appeal of pasta. The result was a culinary triumph! The first time we served these Taco Stuffed Shells, the aroma filled our home, enticing everyone to the kitchen. As we took our first bites, we were instantly hooked. The savory ground beef, the tangy salsa, and the melty cheese created an explosion of flavors that made us weak in the knees. From that moment on, Taco Stuffed Shells became a staple in our household, bringing smiles to our faces and happy memories shared over delicious meals.
- 1 ½ pounds 680g lean ground beef
- 1 packet of taco seasoning mix
- 2 ½ cloves of garlic freshly minced
- 4 ounces 113g cream cheese, softened
- 1 cup 115g shredded Mexican or Fiesta Cheese blend
- 1 cup 250ml salsa
- ½ cup 25g chopped green onions
- 8 ounces 225g large shell pasta
Begin by boiling the large shell pasta according to the package directions. Once cooked, drain and rinse them to prevent sticking. Preheat your oven to 350°F (175°C). In a skillet, sauté the ground beef until browned. Once cooked, drain any excess fat from the meat. Add the minced garlic to the skillet and sauté for an additional 2 minutes to infuse the flavors. Stir in the taco seasoning and salsa, ensuring the beef is evenly coated. Cut the cream cheese into small pieces and add them to the skillet. Stir the mixture continuously until the cream cheese has melted and blended smoothly. Spray a 9x13-inch baking pan with nonstick spray to prevent sticking. Arrange the cooked large shell pasta in the prepared baking pan, opening them up to create a pocket. Using an ice cream scoop or spoon, generously fill each pasta shell with the taco meat and cream cheese mixture. Sprinkle the shredded Mexican or Fiesta Cheese blend over the stuffed shells, creating a cheesy topping. Place the baking pan in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted and bubbly. Before serving, garnish with chopped green onions to add a fresh, flavorful touch.