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Taco Stuffed Shells Recipe

Taco Stuffed Shells
Here something interesting for you taco lovers. Instead of regular Italian stuffed shells last night I made Taco stuffed shells! This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Make sure to let the filling mixture have enough time to cool before stuffing the shells or you might have a sloppy mess on your hands
. The traditional pasta sauce is replaced with a combination of salsa and taco sauce… the best part about this is you can make it as hot as you want! Everyone that tried these thoughts they were great and I thought the flavor was absolutely delicious. The green onions went nicely as a garnish and only adding to the flavor. If you want you can add other things such as black olives, sour cream or whatever you like on tacos on top as well.
Taco Stuffed ShellsTaco Stuffed Shells
Taco Stuffed ShellsTaco Stuffed Shells

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Taco Stuffed Shells Recipe


  • Author: Bobby
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Ingredients

  • 1lb ground beef
  • 1 package taco seasoning
  • 1 4 ounces package cream cheese
  • 12 large pasta shells
  • 1 cup of salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese (shredded)
  • 1 cup Monterey jack cheese (shredded)
  • 1 ½ cups tortilla chips (crushed)
  • 3 green onions (chopped)
  • 1 cup sour cream


Instructions

  1. In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While the burger is cooking cook the pasta shells, drain and toss well with butter.
  2. Pour salsa in the bottom of a 9 x 13-inch baking dish.
  3. Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
  4. Cover and bake in the oven at 350 degrees for 30 minutes.
  5. After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!


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123 comments

  1. becky says:

    hi! My mo sent me thisrecipie cuz we love it! I want to make it for a party tomorrow but would prefer to make it day ahead to save time. Does anyone know the best way to go about this? I don’t want to ruin this delish recipe!

    thank you!!

  2. Amanda E. says:

    Just wanted to say I made this for the 6th time tonight – still excellent! I brought these to a playdate a while back and subbed in black beans for ground beef in a few of the shells for a vegetarian friend. She said they were awesome! We also love to freeze them for later – they reheat very well. Thanks for the recipe!

  3. Katie says:

    Where did everyone get the shells from? Vons, Stater Brothers, Trader Joes? I need to purchase the shells today.

  4. Danielle says:

    Saw this and just had to try it. Using ground venison instead of ground beef. So good had to make a few batches for the freezer!! 🙂

  5. Bobby says:

    Malia – I have never tried this recipe without the cream cheese so I am not sure. I personally think that it would still taste good though, even without the cream cheese.

  6. Greg says:

    I made these last night and they were TREMENDOUS. As to the cream cheese question i think you could omit it, and i think the four ounces called for could be cut in half w no taste difference, this recipe can be made healthier.. We went all low fat cheese, super lean meat, added some fresh jalapeno and white onion in the meat mixture to add veggie content as well as tomatoes added… Just a great idea and well be making it again and again.

  7. Korri says:

    This is delicious. I made it for a co-worker and the next day I had 20 request from others. I am a vegetarian and made it for myself with Morningstar Crumbles and it was AMAZING!

  8. Julie says:

    Made this tonight…WONDERFUL! No leftovers and the kids cleaned their plates. I added green pepper, garlic, and onion into the meat mixture….otherwise followed as directed. Definitely a keeper. Thanks!

  9. Bobby says:

    Jessica – I have never tried freezing these. If you do try it, please let everyone know how it turns out. Thanks.

  10. Laurie says:

    Jessica: I only cook for 2 so I have frozen them each time and they are just as wonderful as the shells right out of the oven.

  11. Amanda says:

    I made these last night! So yummy and fun to eat. The cream cheese with the taco meat is seriously the best part, and of course dousing them in cheese didn’t hurt 😉

  12. Steffany says:

    So when you freeze these, do you cook them completly like the recipe says, or do you only go to a certain point, freeze, then when your ready to eat pop it in the stove and add the rest of the ingredients? I’m looking for meals I can make ahead and freeze.

  13. Bobby says:

    Jennifer – It is basically the same thing as hot sauce. It comes in a jar, it can found in the taco/Mexican section of most grocery stores.

  14. Becky says:

    Two words: Simply fantastic!!!

    I made this over the weekend, and it was delicious! I didn’t have the tortilla chips, but they didn’t necessarily need them. Very good! I found your recipe on pinterest, and have since perused your website a bit, and I’ve found many more recipes that I’ll be making in the near future! Thank you!

  15. Lori says:

    I’ve cooked this tons of times for parties or when people come to visit and its always been a hit! Thanks for posting. 🙂

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