Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cheesy Taco Stuffed Pasta Shells

  • Author: Chef Emy

Description

Cheesy Taco Stuffed Pasta Shells offer a delightful fusion of Italian and Mexican cuisines, creating a dish that’s both comforting and exciting. This recipe combines the hearty feel of pasta with the spicy, savory flavors of taco filling, all under a blanket of melted cheese. It’s perfect for family dinners, potlucks, or any occasion that calls for a deliciously unique meal. Here’s how you can make it:

Ingredients

Scale
  • 24 jumbo pasta shells (cooked according to package instructions and drained)
  • 1 lb ground beef
  • 1 package taco seasoning mix
  • 1 cup water
  • 1 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 (4 oz) can diced green chiles (optional for extra heat)
  • 1/2 cup cream cheese (softened)
  • 1/4 cup sour cream
  • Fresh cilantro (chopped, for garnish)
  • Green onions (sliced, for garnish)
  • Additional salsa and sour cream (for serving)

Instructions

  1. Preheat Oven and Prepare Pasta:

    • Preheat your oven to 350°F (175°C). Cook the jumbo pasta shells as directed on the package, ensuring they are al dente. Drain and set aside to cool slightly.

  2. Cook the Beef:

    • In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess grease. Add the taco seasoning mix and water, stirring well. Simmer the beef mixture according to the taco seasoning package instructions, usually about 5 minutes, until thickened. Remove from heat and let it cool slightly.

  3. Mix Cheeses and Cream:

    • In a bowl, combine the cream cheese, sour cream, half of the shredded cheddar, and half of the Monterey Jack cheese. Mix until well combined. Stir in the diced green chiles if using.

  4. Combine Beef and Cheese Mixture:

    • Add the beef mixture to the cheese and cream mixture, stirring until evenly mixed.

  5. Stuff the Shells:

    • Spread the cup of salsa on the bottom of a 9×13 inch baking dish. Stuff each pasta shell with the beef and cheese mixture, and arrange the stuffed shells on top of the salsa in the baking dish.

  6. Bake:

    • Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil, sprinkle the remaining cheddar and Monterey Jack cheese over the shells, and bake uncovered for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

  7. Garnish and Serve:

    • Let the dish cool for a few minutes before garnishing with chopped cilantro and sliced green onions. Serve with additional salsa and sour cream on the side.

Notes

This Cheesy Taco Stuffed Pasta Shells recipe is a crowd-pleaser that beautifully marries two beloved cuisines, offering a dish that’s as satisfying to make as it is to eat. Its versatility allows you to adjust the heat level or add other ingredients like black beans or corn to the filling, making it a customizable meal that can suit various tastes and dietary preferences. Enjoy crafting this flavorful, comforting dish that’s sure to become a new favorite

Find it online: https://exorecipes.com/fusion-at-its-finest-cheesy-taco-stuffed-pasta-shells/