Taco-Stuffed Pasta Shells
Jumbo pasta shells stuffed with seasoned beef and covered in cheese. These taco-stuffed pasta shells make the perfect appetizer or game day staple.
Equipment
- 1 baking sheet
- 1 skillet
- 1 large pot
Ingredients
- 1 lb ground beef
- 4 oz cream cheese
- 1 tsp chili powder
- 1 box Jumbo Shells
- 1/4 cup taco sauce
- 3 oz shredded cheddar cheese
- handful crushed tortilla chips
Instructions
- Preheat oven to 350 °F and prepare a baking sheet by lining it with foil and spraying with nonstick spray.
- Bring a pot of water to a boil on the stove. Add the jumbo shells.
- Cook until al dente. Don't overcook. You will continue to cook them in the oven later. Once al dente, drain and run cold water over them to stop them from cooking further.
- In a large skillet, cook the ground beef until done. Then sprinkle the chili powder over the cooked beef and add the cream cheese. Stir until all the cream cheese has melted and is evenly incorporated throughout the ground beef.
- Fill each jumbo pasta shell with about 1 tsp of the taco beef mixture—filling it about 3/4 of the way full.
- Top each filled shell with a line of taco sauce.
- Bake for 15 minutes.
- Remove from oven and sprinkle the shredded cheese on top of each shell.
- Return to oven and bake for another 10-15 minutes until the cheese is fully melted.
- Remove the baked shells from the oven and sprinkle crushed tortilla chips over each shell. Enjoy!
Notes
Variations:
- You can swap ground beef for ground turkey.
- You can make these gluten free by swapping the jumbo pasta shells for Tostito's scoops.
- Take the spice up a notch by adding some Tabasco sauce at the end.