Taco Stuffed Shells
We’ve taken two favorite dinners, tacos and stuffed shells, and combined them into one easy recipe that the whole family will love! Our recipe for Taco Stuffed Shells uses only 5 ingredients that you probably have on hand and takes only 5 minutes to prep. To make these delicious Taco Stuffed Shells, combine cooked ground beef with Picante Sauce and cream cheese. Stuff the mixture into pasta shells and top with shredded cheddar cheese. It doesn't get much better than that!
Ingredients
16 cooked jumbo shell shaped pasta shells (about 5 ounces dry)
1 0% extra lean ground beef
1 jar (16 ounces) Pace® Picante Sauce
4 ounces cream cheese, softened
0.5 cup shredded Cheddar cheese
1 0% extra lean ground beef
1 jar (16 ounces) Pace® Picante Sauce
4 ounces cream cheese, softened
0.5 cup shredded Cheddar cheese
Instructions
Cook and drain the shells according to the package directions. Set the oven to 400°F.
While the shells are cooking, season the beef. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat and stir in 1/2 cup picante sauce and the cream cheese.
Spread 1/4 cup picante sauce in the bottom of a 13x9x2-inch baking dish. Spoon about 2 tablespoons beef mixture into each cooked shell and place into the baking dish. Pour the remaining 1 1/4 cups picante sauce over the filled shells. Cover the baking dish.
Bake for 15 minutes or until hot. Sprinkle with the Cheddar cheese. Cover and let stand for 1 minute or until the Cheddar cheese is melted. Serve with your favorite taco toppings.
While the shells are cooking, season the beef. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat and stir in 1/2 cup picante sauce and the cream cheese.
Spread 1/4 cup picante sauce in the bottom of a 13x9x2-inch baking dish. Spoon about 2 tablespoons beef mixture into each cooked shell and place into the baking dish. Pour the remaining 1 1/4 cups picante sauce over the filled shells. Cover the baking dish.
Bake for 15 minutes or until hot. Sprinkle with the Cheddar cheese. Cover and let stand for 1 minute or until the Cheddar cheese is melted. Serve with your favorite taco toppings.
Taco Stuffed Shells
We’ve taken two favorite dinners, tacos and stuffed shells, and combined them into one easy recipe that the whole family will love! Our recipe for Taco Stuffed Shells uses only 5 in...
Directions
Print
Cook and drain the shells according to the package directions. Set the oven to 400°F. While the shells are cooking, season the beef. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat and stir in 1/2 cup picante sauce and the cream cheese.Spread 1/4 cup picante sauce in the bottom of a 13x9x2-inch baking dish. Spoon about 2 tablespoons beef mixture into each cooked shell and place into the baking dish. Pour the remaining 1 1/4 cups picante sauce over the filled shells. Cover the baking dish.Bake for 15 minutes or until hot. Sprinkle with the Cheddar cheese. Cover and let stand for 1 minute or until the Cheddar cheese is melted. Serve with your favorite taco toppings.
Ingredients
16 cooked jumbo shell shaped pasta shells (about 5 ounces dry)1 0% extra lean ground beef1 jar (16 ounces) Pace® Picante Sauce4 ounces cream cheese, softened0.5 cup shredded Cheddar cheese
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