Taco stuffed shells

There are some things in life that are just a perfect combination, like pasta and cheese. Take that combination and give it a Mexican style and you have Taco-filled shells. Here's a dish your family will love, I promise. We ate this for dinner for the first time and everyone had seconds, well except for the baby, she was too interested in eating yogurt. This is how they look right out of the oven, it's like an Italian Enchilada! The filling is nice and creamy from the addition of cream cheese, and the outside has a nice cheesy crust from the shredded cheese. I used ground beef, but I'm sure these would taste delicious with turkey or even shredded chicken. I know we're all looking forward to leftovers tonight!

For the pasta I used 1 box of Jumbo Pasta Shells and cooked in the package. While the water is boiling, saute some onion and garlic in a saucepan for a few minutes, then add the ground beef, cook it thoroughly. I used a homemade taco seasoning consisting of Chili Powder, Cumin, Paprika and Oregano. Then add a little salt and pepper to taste. Otherwise, a pack of Taco spices works as well. Once the beef is cooked, add 4 oz of cream cheese cut into small chunks. Let the cream cheese melt into the meat, remove the pan from the oven and allow the mixture to cool. When the pasta is done cooking, drain and rinse with cold water to stop the cooking and place the shells individually on a baking sheet so they do not stick together. Then get a large baking sheet, 9 x 13 works, and spray with cooking spray. Then add a thin layer of enchilada sauce to the bottom of the pan and spread it around. Using a spoon, place about a tablespoon of meat mixture into each pasta dish and place the open side on the baking sheet. I ended up with a few shells left. Using the remaining enchilada sauce, cover all the shells, then sprinkle with grated Mexican blend cheese. Bake in a 350 degree oven for about 20-25 minutes. Top with a little crème fraiche or Greek yogurt, green onions and coriander.

Taco stuffed shells

Taco stuffed shells

ingredients

  • 1 tablespoon oil
  • 1.5 kg of ground meat
  • 1 cube with small onion
  • 2 cloves of garlic minced
  • 1 pack of Taco spice or homemade version
  • 4 oz cream cheese cut into chunks
  • 1 Can Enchilada sauce
  • 1 cup shredded Mexican cheese mixture
  • 1 box of Jumbo pasta shells

toppings:

  • Sour cream or Greek yogurt green onion and coriander.

Instructions

  1. Bring a large saucepan of water to a boil and cook the pasta shell according to the package.

  2. Heat a large nonstick pan with oil and saute onions and garlic for a few minutes, then add the ground beef, cook it thoroughly.

  3. Add 1 pack of Taco seasoning or homemade spice.

  4. Once the beef is cooked, add 4 oz of cream cheese cut into small chunks. Let the cheese melt with the meat, remove the pan from the oven and allow the mixture to cool.

  5. When the pasta is done cooking, drain and rinse with cold water to stop cooking and place the shells individually on a baking sheet.

  6. Get a large baking tray, 9 x 13 works, and boil spray. Then add a thin layer of enchilada sauce to the bottom of the pan and spread it around.

  7. Using a spoon, place about a tablespoon of meat mixture into each pasta dish and place the open side on the baking sheet. I ended up with a few shells left. Using the remaining enchilada sauce, cover all the shells, then sprinkle with grated Mexican blend cheese.

  8. Bake in a 350 degree oven for about 20-25 minutes. Top with a little crème fraiche or Greek yogurt, green onions and cilantro.

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