Main Course
Creamy Cheesy Taco Stuffed Shells
Posted · by The Hangry Wife
Taco Bell, don’t be mad… I’m seeing other shells 👀
These taco stuffed shells are giving Taco Tuesday a serious upgrade. All the taco-night flavor, stuffed into cheesy pasta shells and baked until bubbly. Taco Bell will always have my heart, but sometimes a girl has to let her oven do the work.
Are you choosing homemade taco stuffed shells or a Taco Bell run this Tuesday? Tag the person in your life who LOVES TACO BELL 🔔
- Prep
- 20 minutes
- Total
- 55 minutes
- Serves
- 6–8
- Oven
- 375°F
Ingredients
- 1–2 lb ground beef
- 1 small onion, diced
- 1–2 packets taco seasoning (depending on how much beef you use)
- 1 can diced tomatoes with green chiles, drained
- 4 oz cream cheese
- 1/2 cup sour cream
- 1 box jumbo pasta shells
- 1 can red enchilada sauce
- 2 cups shredded Mexican-blend cheese
- Salt and pepper, to taste
- Sour cream, cilantro, lettuce and your favorite taco toppings
- Beans and rice, for serving
Instructions
Cook jumbo shells according to package directions until al dente. Drain and set aside.
Brown ground beef with diced onion, then drain excess grease.
Stir in taco seasoning, diced tomatoes with green chiles, cream cheese, and sour cream until creamy and combined.
Spread enchilada sauce in the bottom of a baking dish.
Stuff each shell with the taco mixture and arrange in the dish.
Top with more enchilada sauce and shredded cheese.
Cover with foil and bake at 375°F for 20 minutes. Uncover and bake another 5–10 minutes, until bubbly and melted.
Finish with sour cream, cilantro, or your favorite toppings.
Serve with a side of beans and rice.
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