1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (265g) Recipe makes 5 servings The following items or measurements are not included below: 1 envelope taco seasoning 12 large pasta shells 1 cup taco sauce 1 1/2 cups tortilla chips |
||
| Calories 586 | ||
| Calories from Fat 412 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.8g | 70% | |
| Saturated Fat 25.4g | 126% | |
| Monounsaturated Fat 15.1g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.8g | ||
| Cholesterol 150mg | 50% | |
| Sodium 1060mg | 44% | |
| Potassium 579mg | 16% | |
| Total Carbohydrate 11.1g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 5.3g | ||
| Protein 32.8g | 65% | |
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Ingredients
- 1 lb ground beef
- 1 envelope taco seasoning
- 1 (4 ounce) package cream cheese
- 12 large pasta shells
- 1 cup salsa
- 1 cup taco sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 1 1/2 cups crushed tortilla chips
- 1 cup sour cream
- 3 green onions, chopped
Directions
1
COOK BEEF.2
ADD TACO SEASONING AND PREPARE ACCORDING TO PKG DIRECTIONS.3
ADD CREAM CHEESE.4
COVER AND SIMMER UNTIL CREAM CHEESE IS MELTED.5
YOU CAN CHILL THE MEAT SO YOU CAN STUFF THE SHELLS EASIER.6
POUR SALSA IN THE BOTTOM OF A GREASED 9 X 13 IN PAN.7
WHILE THE HAMBURGER IS COOKING, COOK THE PASTA, DRAIN, TOSS WITH BUTTER.8
FILL EACH SHELL.9
PLACE IN BOTTOM OF PAN AND TOP WITH TACO SAUCE.10
COVER AND BAKE AT 350 FOR 30 MINUTES.11
UNCOVER,SPRINKLE WITH CHEESES AND CHIPS.12
BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH.13
SERVE WITH SOUR CREAM, MORE SALSA, OR WHATEVER ELSE YOU THINK GOES GOOD WITH TACOS.
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- Course > Main Dish
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
Featured Reviews for This Recipe
From: Twig #2
On Feb 7, 2008
Loved this. I didn't have any taco sauce so I made the Taco Bell Taco Sauce recipe 60254 to go with it. I also used ground chicken thighs instead of hamburger. The taco sauce gave this a nice bite. This recipe is definitely going into my For Keeps cookbook.
From: KP in Canada
On Jan 27, 2008
These shells were fabulous, absolutely FABULOUS! I used Copycat Taco Bell taco sauce from this site; the filling was enough for 20 jumbo pasta shells. Served alongside Cheese Enchilada Chowder, also from this site. I will definately make again. The cream cheese makes this dish!
From: Pam-I-Am
On Mar 27, 2006
We LOVED this recipe!!!! I was going to make a different stuffed taco shell recipe here on zaar and it just didn't seem to have enough moisture in it. When I saw yours included putting a cup of salsa on the bottom of the pan - I switched..and I'm glad I did. I boiled my shells about 8 minutes and drained...to make sure they didn't get over done and fall apart. I used 1 pound ground beef and found that it stuffed 12 shells like you said, but I had more than 12 shells cooked so I ended up opening 1 small can of chicken, adding some sour cream, cheddar and taco seasoning to it and stuffed about 4 more shells. Turns out, my 9 yo daughter loves the chicken ones better than the beef! Thanks for sharing. This will definitely be a repeat recipe in our home. (For those cooking for a family, we ate about 4 shells per person here) ~ Follow up comment for the 2nd time I made it....I didn't have any salasa so I put a 15 oz can of chili beans on the bottom of the casserole instead. It was great - I may keep doing it that way. Pam
From: MountainDreamer
On Nov 15, 2006
I found this same recipe in the Quick Cooking magazine and have been using it ever since. When I make these I always make too much, so I freeze some and give some away - there is never any waste, they are too good. I've also found that if you under cook the shells a bit, they are more firm and easier to fill.
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