Taco Stuffed Jumbo Shells

Up close of a stuffed shell sprinkled with chopped cilantro surrounded my other shells in a white baking dish.

Combine two of your favorite recipes into one unforgettable meal. Taco stuffed shells are filled with ground beef, cream cheese, spices, and smothered in enchilada sauce and topped with cheese. This is the perfect entree for Cinco de Mayo or Taco Tuesday.

Prep Time5

Cook Time32

Total Time37

Course: Main Course

Cuisine: Italian, Mexican

Servings:

Calories: 506kcal

Author: Tristin - Home Cooked Harvest

Ingredients

20-25 jumbo pasta shells I make 5 extra in case they break in cooking
1 tablespoon olive oil
1 small onion or 1/2 a medium, finely diced
1 pound ground beef
1 tablespoon chili powder
1 1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounce can diced tomatoes drained
4 ounces cream cheese softened
1 cup red enchilada sauce
1 cup salsa
1 cup cheese Mexican blend or cheddar, shredded
Topping options: chopped cilantro, sliced olives, green onions, more salsa, sour cream, diced tomatoes, hot sauce, avocado, cotija cheese

Instructions

Add the shells to a large pot of boiling, salted water. Cook according to the package directions, until al dente. Drain and set aside.
Heat oil over medium heat. Once the oil is hot, add in diced onions. Cook for 5 minutes until softened.
Add the ground beef to the onions, cook until browned then drain.
Preheat the oven to 375°F.
Stir in the seasonings to the beef, cook for about a minute more. Then add the diced tomatoes and cream cheese, stir until melted. Take the pan off the hot burner.
In a bowl combine together the salsa and enchilada sauce. Pour one cup of the sauce into the bottom of a 13x9-inch baking dish.
Stuff the shells with the beef mixture, place on top of the sauce in the dish.
Top with the rest of the sauce mixture and cheese.
Bake for 15 minutes until melty and hot. Salt and pepper to taste. Top with desired toppings.

Notes

Before you set the cooked shells aside, separate them so they don’t stick together.
Don’t overcook the onions. Cook them just until they soften and then add the ground beef.
Store the taco stuffed shells in an airtight container and keep it in the refrigerator. You can store them with or without the sauce and cheese on top.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition