Cheese Taco Shells (Printable Version)
Large pasta shells filled with creamy taco-spiced beef and baked with enchilada sauce. A kid-friendly dinner everyone will enjoy.
# Ingredients:
→ Primary items
01 -
Around 22 to 24 jumbo pasta shells (about half the box)
02 -
1 pound of minced beef
03 -
1 packet of taco spices
04 -
1 cup of smooth salsa
05 -
4 oz of soft cream cheese
06 -
1 can (10 oz) of red enchilada sauce
07 -
2 cups of shredded Mexican cheese mix
# Steps:
01 -
Set your oven to 350°F and lightly grease a 9x13-inch baking pan.
02 -
Cook shells as per the package, but leave them slightly firm—the oven will finish the job. Once cooked, drain and spread out to keep them from sticking.
03 -
In a large pan, brown the minced beef while breaking it into small bits. Remove extra grease, then mix in the taco spices and salsa until combined.
04 -
Stir cream cheese into the beef mixture until it's creamy and smooth. Cutting the cream cheese into smaller bits makes it melt faster.
05 -
Pour half the enchilada sauce into the greased baking pan and spread it out evenly.
06 -
Take each shell, stuff it with the beef mix, and arrange them in the sauced pan. Pour the rest of the enchilada sauce over them, then sprinkle cheese on top.
07 -
Pop it in the oven uncovered for about 20 minutes until the cheese gets bubbly and gooey. Let them sit for 5 minutes before serving.
# Notes:
01 -
Don't overcook the shells since they'll soften more in the oven—this keeps them from falling apart.
02 -
Pair it with Spanish rice and garnish with sour cream, fresh tomato, avocado, or chopped green onions.
03 -
Skip the meat and use black beans or refried beans for a veggie-friendly option.
04 -
You can make extra by using the full pasta box—save leftovers or freeze for later.
05 -
Mix in extras like corn, bell peppers, or rice for added flavor and veggies.