Taco Stuffed Shells with Cream Cheese and Enchilada Sauce
Jumbo pasta shells filled with seasoned beef, salsa, and cream cheese, baked under red enchilada sauce and shredded cheese.
Ingredients
Shells and filling
- 24 jumbo pasta shells Dry; plus 2 extra in case of breakage
- 1 pound lean ground beef
- 1 ounce taco seasoning
- 1 cup mild salsa
- 4 ounces cream cheese Cubed
Sauce and topping
- 10 ounces red enchilada sauce
- 2 cups shredded Mexican-style cheese blend
- 1 teaspoon vegetable oil For the baking dish
Instructions
- Set the oven to 350°F. Grease a 9×13-inch dish with the teaspoon of oil. Cook 26 jumbo shells to about 2 minutes short of package doneness; drain and separate.
- Brown crumbled beef in a skillet for approximately 8–10 minutes and verify 160°F. Remove excess rendered fat.
- Add the ounce of seasoning and the salsa. Over gentle heat, melt cubed cream cheese into the meat, stirring until evenly combined.
- Coat the baking dish with half the enchilada sauce. Divide filling among 24 intact shells and set them open-side up in the dish.
- Distribute the rest of the red sauce over the pasta and scatter the cheese on top. Cover loosely with foil.
- Bake 20 minutes covered, then 10–15 minutes without foil. Check for a 165°F center, extending time as needed. Wait 5 minutes before portioning.
Notes
A chilled assembled casserole needs additional oven time. Store cooked portions refrigerated for 3–4 days and reheat to 165°F. If swapping beef for ground poultry, cook it to 165°F during the skillet step.