Description
Taco pasta shells bring a Mexican-inspired twist to classic comfort food. Ground beef, cheese, and salsa fill tender shells for a weeknight meal that’s hearty and full of flavor.
Ingredients
Scale
- 1 lb ground beef
- 12 jumbo pasta shells
- 4 oz cream cheese
- 1 packet taco seasoning mix
- 2 tablespoons unsalted butter (melted)
- 3/4 cup (180 ml) distilled water
- 1/2 cup (120 ml) salsa
- 1/2 cup (120 ml) green enchilada sauce
- 1 cup (240 ml) Colby Jack cheese (finely shredded)
- 1/2 cup (120 ml) crushed Fritos
- 1/2 cup (120 ml) sour cream
Instructions
- Preheat the oven to 350°F, preparing for a delectable taco pasta shell adventure.
- Brown ground beef in a large skillet, thoroughly draining excess fat. Pour in water and taco seasoning, bringing the mixture to a boil. Incorporate cream cheese, then simmer for 5 minutes until fully integrated.
- Move the beef mixture to a bowl and let it cool completely.
- Cook jumbo pasta shells according to package instructions until al dente. Gently coat the shells with melted butter to prevent sticking.
- Spread a generous layer of salsa across the bottom of an 11×7 baking dish. Once the beef mixture has cooled, carefully stuff each pasta shell and arrange them neatly in the dish.
- Drizzle green enchilada sauce over the stuffed shells. Bake for 20 minutes, then sprinkle Colby Jack cheese on top. Continue baking for an additional 10-15 minutes until the cheese turns golden and bubbly.
- Remove from the oven and add a crunchy topping of crushed Fritos. Finish with a dollop of sour cream for a creamy contrast. Serve hot and enjoy the flavor-packed meal.
Notes
- Drain beef thoroughly to prevent soggy shells and ensure a crisp texture when baking.
- Mix cream cheese completely into beef mixture to create a smooth, creamy filling without lumps.
- Cook pasta shells just to al dente to avoid becoming mushy during the final baking process.
- Use pre-shredded cheese for quick and even melting across the entire dish.
- Customize heat levels by selecting mild or spicy taco seasoning and salsa based on personal preference.
- Make this dish gluten-free by substituting regular pasta shells with gluten-free alternatives and using corn tortilla chips instead of Fritos.
- Prepare shells ahead of time and refrigerate before baking for a convenient make-ahead meal that saves preparation time.
- Enhance protein content by adding black beans or diced bell peppers to the beef mixture for extra nutrition and flavor complexity.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 496 kcal
- Sugar: 3 g
- Sodium: 617 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg