Ingredients
Scale
- 22–24 jumbo pasta shells
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup mild salsa
- 4 oz cream cheese
- 1 (10 oz) can red enchilada sauce
- 2 cups Mexican cheese blend
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- Cook pasta shells until slightly firm, then drain and set aside.
- Brown ground beef in a skillet and drain excess fat.
- Add taco seasoning and salsa, mixing well.
- Stir in cream cheese until fully melted and combined.
- Spread half the enchilada sauce in the baking dish.
- Stuff each shell with beef mixture and arrange in dish.
- Pour remaining enchilada sauce over shells.
- Top with shredded cheese.
- Bake uncovered for 20 minutes until hot and bubbly.
Notes
- Serve with rice, sour cream, avocado, or jalapeños.
- Swap beef for beans for a vegetarian version.
- Add corn or bell peppers for extra flavor.
- Can be doubled and frozen for later meals.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian, Mexican