Taco Stuffed Shells
Taco Stuffed Shells are a family favorite that’s simple enough to make for a weeknight dinner. Pasta shells are loaded with seasoned ground beef, veggies, beans, and lots of cheese, then topped with your favorite enchilada sauce.
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 servings
Calories: 283kcal
Ingredients
- 6 ounces jumbo pasta shells (½ box of shells)
- ½ pound lean ground beef
- ½ medium green bell pepper chopped
- ½ medium yellow onion chopped
- 1 (4-ounce) can diced green chiles
- 2 Tablespoons taco seasoning
- 2 ounces cream cheese at room temperature
- ¾ cup canned kidney beans drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 1 ½ cups shredded pepper jack cheese, divided
- Optional toppings: chopped cilantro, sour cream, sliced green onions, salsa
Instructions
- Preheat the oven to 350°F.
- Cook pasta shells according to package, drain and set aside.
- While your pasta is cooking, in a large frying pan over medium-high heat, sauté ground beef, bell peppers and onions until cooked through. The beef should no longer be pink and the onions and peppers should be soft. Drain any excess grease from the beef and return the pan to stove top.
- Add in green chiles, taco seasoning, cream cheese and ½ cup shredded cheese. Once cheese has melted, gently stir in the beans.
- Place half of the enchilada sauce in the bottom of a 9x13 inch pan. Fill each shell with 1-2 tablespoons of meat mixture. Place the shells, seam side down, in the pan. Pour remaining sauce over the top of the shells. Top with remaining cheese.
- Bake, covered with foil, for 15 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Top with cilantro, sour cream, sliced green onions or salsa.
Notes
- You can substitute black beans for the kidney beans if you do not have them in your pantry.
- Storage: Store leftover Taco Stuffed Shells in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or cover them with foil and bake them in a 350ºF oven until they’re warmed through.
Nutrition
Calories: 283kcal | Carbohydrates: 19g | Protein: 20g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 834mg | Potassium: 288mg | Fiber: 3g | Sugar: 5g | Vitamin A: 798IU | Vitamin C: 17mg | Calcium: 242mg | Iron: 2mg
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