Whenever I am doing meal planning, this is one of the dishes that I enjoy making. I can put it together when I have the extra time and then keep it in the freezer. When it’s time to enjoy it, I will pull it out and stick it in the fridge the night before. Then, when I get home from work it’s thawed out enough to go right in the oven. Dinner is done in no time and all the work has already been done. Check out what they are saying about this recipe over at Spend with Pennies:
“These Taco Stuffed Pasta Shells were a huge hit with my family and a great way to change up your typical Taco Tuesday!”
When you’re having a craving for Mexican, try these stuffed shells. They are simple to make and cleanup is quick!
Ingredients
2 pounds lean ground beef
1 onion
2 envelopes Old El Paso taco seasoning
1 14.5oz can of Hunt’s diced tomatoes with juice
1½ cups chopped veggies
1 package (8 ounces) Philadelphia cream cheese, cubed
Other
24 uncooked jumbo pasta shells
2 Cups Salsa
2 Cups grated cheddar and/or monterey jack cheese
Sour cream for serving
Instructions
Preheat oven to 350 degrees.
Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
Brown ground beef and onion in a large pan until no pink remains.
Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
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Quick Tip: Finish off with a dollop of sour cream!
Thanks again to Spend with Pennies for this unique recipe.