Taco Stuffed Shells

Taco Stuffed Shells

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This is an old recipe from the Hickory, NC Junior Women’s Club, which I think was published in Good Housekeeping. So random, I know, but my mom made it for us and I have loved it ever since! My sister makes this a lot more than I do, I really need to be better about putting it into our rotation as my kids loved it too! I lightened it up a bit, but it still tastes comforting and delicious!

It does take a little more prep than some meals, but it is worth it! You can definitely prep this ahead if you want. You can boil the shells and fill and then cover with plastic wrap and set in the fridge, then resume the rest of the steps when you are ready.

Taco Stuffed Shells

Here is what you will need:

  • Jumbo Pasta Shells – Sometimes these can be tricky to find, but I don’t usually have an issue. I typically use Barilla brand.
  • Lean Ground Beef
  • Cream Cheese
  • Chives – you can also use cream cheese with chives if that is easier!
  • Shredded Cheese
  • Chili Powder
  • Taco Sauce – I used Ortega brand, mild
  • Green Onions
  • Tortilla Chips – optional as a garnish on top

DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)

Taco Stuffed Shells

Course: DinnerCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

489

kcal
Protein

38.2

g
Fat

19.3

g
Carbohydrates

40.6

g

Ingredients

  • 16 jumbo shells, about 1/2 a package

  • 1 lb lean ground beef

  • 3 oz cream cheese

  • 2 tbsp chopped chives (or you can use chive cream cheese)

  • 1 tsp chili powder

  • 1/4 tsp salt

  • 1 cup taco sauce

  • 1 cup reduced fat shredded Mexican cheese

  • Sliced green onions for garnish

Directions

  • Cook shells according to directions for oven baking (this is usually a few minutes less). Drain and spray with a little olive oil spray to keep them from sticking together. Set aside.
  • Meanwhile, brown beef in a pan and drain grease. Add chili powder, salt, cream cheese, and chives and mix until well combined. Remove from heat.
  • Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
  • Carefully scoop meat mixture into cooked shells and place in the prepared dish. Once all shells are arranged in the dish, pour taco sauce over the top until all shells are covered. Sprinkle with cheese.
  • Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes.
  • Garnish with sliced green onions. You can also top with crushed tortilla chips and sour cream if you like!

Notes

  • MFP Entry – Sprinkles and the Smiths Taco Stuffed Shells

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