Jumbo pasta shells are filled with a rich, creamy blend of seasoned ground beef and cream cheese, then finished with melted cheese for a fun, Tex-Mex twist on stuffed shells—perfect for taco night.
| Ingredient | Amount |
|---|---|
| Jumbo pasta shells | 8 oz |
| Ground beef | 1 lb |
| Taco seasoning | 1 packet |
| Cream cheese | 5 oz |
| Chopped green onions | 1/4 cup |
| Shredded taco blend cheese | 1 cup |
| Minced garlic | 1 tsp |
| Salsa | 1/4 cup |
Boil the 8 oz of jumbo shells until they’re just al dente. Drain them and rinse with cold water so they don’t stick together.
Set the oven to 350°F (175°C).
In a skillet over medium-high heat, cook the pound of ground beef until no pink remains. Drain off any extra grease.
Stir in the teaspoon of minced garlic and cook for another 30 seconds to release its aroma.
Add the taco seasoning packet, the 5 oz cream cheese, and the 1/4 cup of salsa. Mix until the cream cheese melts and everything is fully combined. Let the filling cool slightly before stuffing.
Spoon the beef mixture into each cooked shell. Arrange the filled shells in a greased 9×13-inch baking dish.
Sprinkle 1 cup of shredded taco cheese blend on top and bake for 15–20 minutes, until the cheese is fully melted and bubbling.
Finish with the 1/4 cup of chopped green onions and serve while warm.
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