Taco Stuffed Shells

It’s day THREE of Mexican week!  Are you sick of it yet?  Good, me neither! :)  Here’s the deliciousness I posted on day ONE and day TWO this week in case you missed them.  Mr. Wishes and I absolutely love Mexican food and it rates right up there with Italian food.  That says a lot right there!  Because of this, I am always on the look out for new Mexican recipes and this was one that really stood out to me because it combines Italian and Mexican together into one glorious dish.

My husband and I both devoured these until we felt sick from eating way too much.  The cream cheese combined with the taco meat is really the best part about this meal….and of course dousing them in cheese didn’t hurt things much.  They were just something so different and fairly easy to make.  I will definitely be making these again soon.

So make these taco stuffed shells and enjoy them…I know that you will!

Taco Stuffed Shells. Mexican and Italian food combined!

Taco Stuffed Shells

INGREDIENTS:

1 lb. ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (smooth, tomato-based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions, chopped
Sour cream, for topping

DIRECTIONS:

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain and rinse with cold water to stop the cooking process (since they will be baked later on). Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc…whatever you like on tacos!) I left mine plain because I didn’t have much of anything on hand.  Serve with sour cream and/or more salsa.

Recipe source: adapted from blogchef.net

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Author:Ashley

These are a few of my favorite things: cooking, baking, hiking, running, singing, animals, cruises, Disney World, , dining out, the Christmas season, fireworks, weddings, storms, 80's music, musicals, and my favorite pastime has always been baseball. Go Yankees!

41 Responses to “Taco Stuffed Shells”

  1. Sarah
    August 7, 2013 at 12:18 AM #

    I will NEVER get sick of mexican food! Keep ‘em coming :)

  2. August 7, 2013 at 1:13 AM #

    For the amount of times I have made stuffed shells and tacos, why didn’t I ever think of THIS masterpiece?! Oh Ashley, I am hugging you right now! This is PERFECT!

    • August 7, 2013 at 10:57 AM #

      I know, I wish I started making this a LONG time ago! Thanks Pamela!

  3. August 7, 2013 at 1:46 AM #

    So unique! Love Mexican food, so I don’t mind the posts! :)

    • August 7, 2013 at 10:56 AM #

      I’m glad you’re enjoying them!

  4. August 7, 2013 at 6:48 AM #

    What a great idea to have Mexican week! These shells sound so good.

    • August 7, 2013 at 10:56 AM #

      Thanks! I cook Mexican food so much I figured it would be good to dedicate a whole week to it :)

  5. August 7, 2013 at 7:46 AM #

    Absolutely LOVE these! Pasta is probably my second biggest obsession behind Mexican food, so this was made for me!

    • August 7, 2013 at 10:56 AM #

      Same here! Thanks, girlie!

  6. August 7, 2013 at 9:32 AM #

    No tired of it! Mexican is my favorite! This combines my love for pasta and mexican food so it is perfect!!

    • August 7, 2013 at 10:55 AM #

      It’s mine, too! Thanks, Nancy!

  7. August 7, 2013 at 11:28 AM #

    I never EVER get sick of Mexican food!!! This one looks like a winner :)

  8. August 7, 2013 at 11:51 AM #

    Whoa! That’s creative (: Love all the cheese and taco goodness this recipe is all about!

  9. August 7, 2013 at 1:27 PM #

    I love the flavours of Mexican food. I bet I could make an awesome veggie version of this dish :)

    • August 7, 2013 at 1:40 PM #

      I’d love to hear about it if you do! Thanks, Rachel!

  10. August 7, 2013 at 2:01 PM #

    Terrific idea! I love this – a quick and easy way to get my Mexican fix, and satisfy my constant pasta cravings, too. ;-)

    • August 7, 2013 at 2:13 PM #

      I’m with ya there!

  11. August 7, 2013 at 3:05 PM #

    Oh my, these look SO good!! I think maybe I could make a vegetarian version using lentils in place of the meat. It would be awfully tasty!

    • August 7, 2013 at 8:21 PM #

      I bet it would be so good that way! Let me know if you try it!

  12. August 7, 2013 at 5:09 PM #

    Loving these cheesy Taco Stuffed Shells of yours, Ashley! The Big Lug and I adore everything Tex-Mex and he would go nuts for this, so I had better make this creative and “food comfort” dish soon. It is destined to become a favorite. Thanks for sharing, girl!

    • August 7, 2013 at 8:21 PM #

      Thanks Stacy!!! I hope you love these as much as we did!

  13. August 7, 2013 at 5:10 PM #

    this sounds like cheese heaven!! delicious!

  14. August 7, 2013 at 7:40 PM #

    Ooh, yummy Mexican flavors to the pasta shell!

  15. August 7, 2013 at 8:26 PM #

    Ashley, this sounds like a fantastic dish to make ahead! Great flavours and of colours all of the cheesiness makes this Day 3 a hit! Take care, BAM

  16. August 8, 2013 at 1:54 AM #

    Oh my! That looks so good. I love that cheesy goodness in here. YUM! Great post Ashley!

  17. August 8, 2013 at 4:18 PM #

    Never sick of Mexican food! Man this looks like ultimate comfort food, especially straight from the oven.

    • August 8, 2013 at 5:48 PM #

      I agree – never sick of Mexican food. I’m glad you feel the same :)

  18. August 9, 2013 at 5:15 PM #

    This would be such a great meal to make for three hungry boys! We all love Mexican in my household! Delicious!!

    • August 10, 2013 at 1:23 AM #

      Ditto! Thanks for stopping by, Tahny!

  19. August 10, 2013 at 12:55 PM #

    Ashley,as a half-Italian mad shell-stuffer,I stand in awe of this recipe and will definitely try my own spin on this!

    • August 11, 2013 at 9:01 PM #

      I can’t wait to see your spin on this!! Let me know :)

  20. Crystal
    August 12, 2013 at 3:21 PM #

    We had this for supper last night and all everyone would say was “OH MY GOSH! OH MY GOSH!” It is most definitely a keeper.
    We followed the recipe exactly except I mixed the meat mixture with the noodles instead of stuffing them. We were a little pressed for time. The meat mixture and noodles looked a little like hamburger helper. It tasted great just like that, but it was even better with the salsa and taco sauce. Next time I will buy smaller noodles and there will definitely be a next time, very soon.

    • August 12, 2013 at 4:39 PM #

      Crystal, thanks so much for taking the time to let me know! So glad you like them!

Trackbacks/Pingbacks

  1. Mexican Frozen Hot Chocolate | Wishes and Dishes - August 8, 2013

    [...] Day FOUR of Mexican food week on Wishes and Dishes has arrived and today is a DESSERT recipe invented completely by yours truly (but don’t let that scare you).  This week is flying by!  If you missed the first 3 Mexican-themed posts, here are the links to make it easy for you to find them:  Chicken, Bacon and Ranch Stacked Enchiladas, Chipotle Chicken Burrito Bowls, and Taco Stuffed Shells. [...]

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