Ingredients
Scale
- 22–24 jumbo pasta shells
- 1 pound ground beef (or ground turkey)
- 1 packet taco seasoning
- 1 cup mild salsa
- 4 ounces cream cheese, softened
- 1 (10 oz) can red enchilada sauce
- 2 cups shredded Mexican cheese blend
Instructions
- Boil jumbo pasta shells according to package directions until al dente. Drain, toss with olive oil to prevent sticking, and set aside.
- In a skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease.
- Add taco seasoning and salsa to the beef mixture; simmer for about 5 minutes.
- Stir in softened cream cheese until smooth and creamy.
- Preheat oven to 375°F (190°C). Stuff each pasta shell with the filling and place in a greased baking dish.
- Pour enchilada sauce over the stuffed shells and sprinkle with shredded cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10-15 minutes until cheese is bubbly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stuffed shells (approximately 245g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg