HOMEMADE TACO STUFFED SHELLS
This Mexican-inspired recipe is additionally quite unique. Combing taco ingredients with pasta was delightful and delicious. Top them with onions, avocado, soured cream , tomatoes, jalapeno, or whatever you would like . Either way, they're pretty darn good. While the pasta clams are cooking, you'll start with Browning beef and mixing with the spice taco, salsa and cheese .
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| HOMEMADE TACO STUFFED SHELLS |
This will be the stuffing. Generously thing each shell with a generous amount of beef mixture. Serve alone or with Spanish rice , vegetables or salads. If you finish up with leftovers, they're even as good subsequent day.
I'm sure you'll definitely make it reception and can definitely love this food. to not vary from me, because I also love this food, my whole family adore if I cook this food.
INGREDIENTS:
- 22-24 jumbo pasta shells (a little more than half a box)
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup mild salsa
- 4 ounces cream cheese
- 1 (10oz) can red enchilada sauce
- 2 cups Mexican cheese blend (or cheese of choice)
Optional Topping Ideas:
- green onions
- avocado
- diced tomatoes
- sour cream
- olives
- jalapeños
- hot sauce
INSTRUCTIONS:
- Preheat oven to 350 degrees.
- Cook the shells according to the package directions (it's okay if they are a little firm since you will also be baking them). Once cooked, lay them out individually so that they don't stick together.
- In a skillet, cook and chop the ground beef until brown; remove any excess grease. Add the salsa and taco seasoning to the beef and combine.
- Add the cream cheese to the beef and stir until the cream cheese is thoroughly melted (if you cut the cream cheese into smaller pieces it melts a lot faster).
- Pour about half of the enchilada sauce onto the bottom of a 9x13 baking dish.
- Stuff the shells with the beef mixture and place them into the sauced dish. Once finished, drizzle with the remaining enchilada sauce and top with cheese.
- Bake for about 20 minutes. Enjoy!