Taco Stuffed Shells
Jumbo pasta shells stuffed with creamy taco beef, baked in salsa and green enchilada sauce with Colby Jack, then topped with crushed corn chips and sour cream.
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Ingredients
- 1 pound ground beef
- 1 envelope taco seasoning
- 3/4 cup water
- 4 ounces cream cheese
- 12 jumbo pasta shells
- 2 tablespoons butter melted
- 1/2 cup salsa
- 1/2 cup green enchilada sauce
- 1 cup Colby Jack cheese shredded
- 1/2 cup Fritos crushed; add before serving
- 1/2 cup sour cream add before serving
Instructions
- Preheat the oven to 350°F.
- Cook the ground beef in a large pan until it reaches 160°F on a food thermometer. Drain the grease. Add the water and taco seasoning and bring to a boil. Add the cream cheese, reduce the heat, and simmer for about 5 minutes, until the cream cheese melts. Transfer the mixture to a bowl and let it cool.
- Cook the jumbo shells according to the package directions. Toss them with the melted butter and set aside.
- Spoon the salsa into an 11-by-7-inch baking dish. Fill the shells with the beef mixture and arrange them in the dish.
- Drizzle the green enchilada sauce over the shells and bake for 20 minutes. Add the shredded Colby Jack and bake for another 10 to 15 minutes, until the casserole reaches 165°F in the center on a food thermometer.
- Add the crushed Fritos and sour cream before serving.
Notes
Toss the drained shells with the melted butter right away so they do not stick together. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 778kcalCarbohydrates: 41gProtein: 37.3gFat: 52gSodium: 1012mgFiber: 4.9gSugar: 5.6g