· Beans: 1/2 cup of refried beans or black beans (rinsed and drained) mixed into the filling.
· Corn: 1/2 cup of corn (canned or frozen, thawed) added to the filling.
· Spice: 1 small can of diced green chiles or a pinch of cayenne pepper in the filling.
· Vegetables: 1/2 cup of finely diced bell pepper or onions sautéed with the beef.
· Protein: Substitute ground turkey or chicken for the beef.
Tips for Success
- Undercook the Pasta: Boil the jumbo shells for about 1-2 minutes less than the package directions for al dente. They will continue to cook in the oven, and this prevents them from becoming mushy.
- Drain the Fat: After browning the beef, drain off any excess grease thoroughly. This prevents the filling from being greasy.
- Soften the Cream Cheese: Ensure the cream cheese is at room temperature so it blends smoothly into the meat filling without any lumps.
- Prevent Sticking: Spread a thin layer of the sauce mixture on the bottom of the baking dish before adding the stuffed shells. This prevents them from sticking and adds flavor.
- Don’t Overstuff: Use a small spoon or cookie scoop to fill the shells neatly without tearing them.
- Cover While Baking: Bake covered with foil for the first 20 minutes to heat through, then uncover to allow the cheese to get perfectly golden and bubbly.
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Cook Pasta: Cook jumbo shells according to package directions until just al dente. Drain and rinse with cool water to stop the cooking process and make them easier to handle.
- Cook Beef: In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain excess fat.
- Season Beef: Stir in the taco seasoning and water. Simmer for 3-4 minutes until the liquid is absorbed. Remove from heat and let cool slightly.
- Make Filling: In a large bowl, combine the seasoned beef, softened cream cheese, and 1 cup of the shredded cheese. Mix until well combined.
- Prepare Sauce: In a separate bowl, mix together the salsa and enchilada sauce. Spread about 1/2 cup of this sauce mixture on the bottom of a 9×13 inch baking dish.
- Stuff Shells: Using a spoon, carefully fill each pasta shell with the meat and cheese mixture. Place each stuffed shell seam-side up in the prepared baking dish.
- Assemble & Bake: Pour the remaining sauce over the top of the stuffed shells. Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Add Cheese & Finish Baking: Remove the foil, sprinkle with the remaining 1 cup of cheese, and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Serve: Let cool for 5-10 minutes before serving. Garnish with your favorite taco toppings like sour cream, cilantro, and green onions.
Description
The finished dish is a beautiful, bubbly, and cheesy masterpiece. The aroma is an irresistible blend of savory Tex-Mex spices and rich, melted cheese. Each shell is a little pocket of joy: the tender pasta gives way to a warmly spiced, creamy, and hearty beef filling. The dual sauces—tangy salsa and earthy enchilada—create a flavorful, moist base that soaks into the pasta, while the melted cheese topping provides the perfect gooey, golden finish. It’s a fun, interactive, and deeply satisfying eating experience.
Nutritional Information (Estimated per serving, serves 5)
· Calories: ~550-650 kcal
· Protein: ~30-35g
· Fat: ~25-30g (Saturated Fat: ~13-15g)
· Carbohydrates: ~45-50g
· Fiber: ~3-4g
· Sodium: ~1200-1500mg
Note: This is a hearty casserole. Values are estimates and can vary greatly based on specific ingredients (e.g., lean meat, low-sodium seasoning, reduced-fat cheese).
Conclusion and Recommendation
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