Description
These Mexican Stuffed Shells are filled with seasoned ground beef and cream cheese, then topped with enchilada sauce and plenty of melted cheese. Ready in about 45 minutes, they’re an easy Tex-Mex dinner that’s perfect for busy weeknights or Taco Tuesday.
Ingredients
Units
- 1 lb. lean ground beef
- 6 ounces cream cheese
- 1 packet taco seasoning
- 12 ounces jumbo shell pasta
- 10 ounces enchilada sauce
- 1-1 1/2 cups shredded fiesta blend cheese
Instructions
- Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
- Cook the jumbo pasta shells according to the package directions. Once cooked, drain and rinse under cold water to cool.
- Meanwhile, cook the ground beef in a large skillet over medium heat until browned. Drain off any excess grease.
- Return the beef to the skillet and add the taco seasoning along with the amount of water called for on the seasoning packet. Cook for 2 to 3 minutes, stirring occasionally, until the sauce has thickened.
- Add the cream cheese, turn off the heat and stir until the cream cheese is melted and well combined with the taco meat.
- Spoon a small amount of enchilada sauce into the bottom of the prepared baking dish and spread it evenly to lightly coat the bottom.
- Fill each cooked pasta shell with a heaping tablespoon of the taco meat and cream cheese mixture. Arrange the stuffed shells in the baking dish.
- Pour the remaining enchilada sauce evenly over the stuffed shells, then sprinkle with the shredded fiesta blend cheese.
- Bake for about 15 minutes, or until the cheese is melted and the filling is heated through.
- Serve warm and enjoy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
