Ingredients
Scale
- 22–24 jumbo pasta shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup mild salsa
- 4 ounces cream cheese
- 1 (10 oz) can red enchilada sauce
- 2 cups Mexican cheese blend
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Cook the pasta shells according to package directions until slightly firm. Drain and lay them out separately so they do not stick together.
- In a skillet over medium heat, cook and crumble the ground beef until browned. Drain excess grease.
- Add taco seasoning and salsa to the beef. Stir well to combine.
- Add cream cheese and stir until fully melted and incorporated into the beef mixture.
- Spread half of the enchilada sauce across the bottom of the prepared baking dish.
- Stuff each shell with the beef mixture and place into the baking dish.
- Pour the remaining enchilada sauce over the stuffed shells and top with shredded cheese.
- Bake uncovered for about 20 minutes, until the cheese is melted and bubbly.
- Serve warm and enjoy.
Notes
- Serve with Spanish rice and toppings like sour cream, avocado, tomatoes, jalapeños, olives, or green onions.
- For a vegetarian version, replace beef with black beans or refried beans.
- Add corn, rice, or diced bell peppers for extra flavor and texture.
- You can double the recipe and freeze leftovers for later meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian, Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 78 mg