Description
Creamy Mexican-inspired taco pasta shells combine zesty flavors from ground beef, cheese, and salsa in one comforting dish. Home cooks can enjoy this quick weeknight meal that delivers satisfying southwestern flair.
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.
- Transfer the beef mixture to a separate bowl, allowing it to 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: Lunch, Dinner, Snacks
- 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