Ingredients
→ Main ingredients
22-24 jumbo pasta shells
1 lb ground beef
1 packet taco seasoning
1 cup mild salsa
4 ounces cream cheese
1 (10oz) can red enchilada sauce
2 cups Mexican cheese blend
Steps
Preheat oven to 350° F and grease a 9×13 baking dish.
Cook the shells according to the package directions. Ensure they are slightly firm as they will bake further. Lay cooked shells out individually to prevent sticking.
In a skillet, cook and chop the ground beef until browned. Drain excess grease. Add the taco seasoning and salsa, combining thoroughly.
Add cream cheese to the beef mixture and stir until fully melted. Cutting the cream cheese into small pieces helps it melt faster.
Pour half of the enchilada sauce into the prepared baking dish.
Fill each pasta shell with the beef mixture and place it in the prepared dish with the sauce.
Drizzle the remaining enchilada sauce over the stuffed shells and top with shredded cheese.
Bake the dish uncovered for 20 minutes. Serve warm.
Tips
- These shells are delicious served with Spanish rice and garnished with sour cream, diced tomatoes, avocado slices, jalapeños, olives, or green onions.
- Swap ground beef with black beans or refried beans for a vegetarian-friendly option. Adding corn, rice, or bell peppers is another tasty variation.
- This recipe can be doubled to use the entire box of shells, allowing for leftovers or freezing for future meals.
Required Tools
- 9×13 baking dish
- Skillet
- Cooking pot