Taco Stuffed Shells
At the start of the new year, many of us make the resolution to cook at home more often. With this recipe, you’ll want to cook it at home all the time! Stuffed shell and tacos put together, this makes enough to feed the whole family, plus some leftover… which are even better the next day.
To make this delicious meal, you’ll need 12 ounces of large pasta shells, cooked according to package directions, 1 ½ pounds of ground beef, 1 chopped onion, 1 packet of taco seasoning, 1 ½ cups of mild salsa, 1 (8 oz.) package of cream cheese, softened and cut into pieces, 1 cup of refried beans, 1 (19 oz.) can of red enchilada sauce, 2 cups of Mexican cheese blend (or cheese of choice) and Sour cream, sliced black olives and green onions for topping.
Preheat oven to 350º. In a large skillet, cook ground beef and onion until brown and onion is translucent, then remove excess grease. Add salsa, taco seasoning and refried beans, and stir to combine. Add cream cheese to the mixture and stir until melted.
Pour enough enchilada sauce into the bottom of a greased 9×13-inch baking dish to cover the bottom. Stuff the shells with the beef mixture and place them into the sauced dish. Drizzle with the remaining enchilada sauce and top with cheese. Bake for about 30 minutes, or until heated through. Serve with sour cream, sliced black olives and green onions, if desired.
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Taco Stuffed Shells
Ingredients
- 12 oz large pasta shells cooked according to package directions
- 1 1/2 lbs ground beef
- 1 onion chopped
- 1 packet taco seasoning
- 1 1/2 cups mild salsa
- 8 oz package cream cheese softened
- 1 cup refried beans
- 19 oz can red enchilada sauce
- 2 cups Mexican cheese blend or cheese of choice
- sour cream, sliced black olives and green onions for topping
Instructions
- Preheat oven to 350º. In a skillet, cook ground beef and onion until brown and onion ins translucent, remove excess grease. Add salsa, taco seasoning and refried beans, stir to combine. Add cream cheese to and stir until melted.
- Pour enough enchilada sauce into the bottom of a greased 9x13-inch baking dish to cover the bottom. Stuff the shells with the beef mixture and place them into the sauced dish. Drizzle with the remaining enchilada sauce and top with cheese. Bake for about 30 minutes, or until heated through. Serve with sour cream, sliced black olives and green onions, if desired.
