Description
Delicious jumbo pasta shells stuffed with a spicy beef and cheese mixture, topped with crunchy corn chips and served with fresh garnishes.
Ingredients
Scale
- 12 uncooked jumbo pasta shells
- 1 tbsp canola or vegetable oil
- 1 medium onion (finely chopped)
- 1 jalapeno pepper (stem, ribs & seeds removed, finely chopped)
- 1 lb. lean ground beef (ground turkey or chicken also work)
- 2 tsp taco or chili seasoning
- 4 oz. cream cheese
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 tbsp chopped fresh cilantro (divided)
- 1 cup taco sauce (divided, mild or spicy, enchilada sauce also works)
- 1½ cups shredded Mexican blend cheese or Colby Jack
- 1 cup crushed corn chips (such as Fritos)
- garnishes: sour cream, cilantro, scallions or green onions
Instructions
- Heat oven to 350°F and spray a 2-quart casserole dish with cooking spray.
- Cook pasta to al denté (per package directions), drain, and rinse with cool water. Lay the shells, open-side down, on a paper towel to dry while preparing the other ingredients.
- Heat a large skillet over medium heat. Add the oil, onion and diced jalapeno. Cook the onion and jalapeno, stirring occasionally, until translucent and fragrant, about 4-5 minutes. Transfer the cooked vegetables to a paper towel.
- Add the ground beef to the skillet and cook, breaking the beef apart, until lightly browned. If there is just a small amount of rendered fat in the pan, no need to drain.
- Add taco seasoning, cream cheese, salt, black pepper, 1 tbsp cilantro, ¼ cup taco sauce, and ½ cup shredded cheese to the beef mixture and stir well.
- Cook 2-3 minutes, over medium-low heat, until mixture is hot and cheese has melted. Remove from heat.
- Pour ¼ cup taco sauce into the prepared casserole dish.
- Fill each pasta shell with 2 tbsp beef/cheese mixture and place the shells into the prepared dish on top of the sauce.
- Pour the remaining ½ cup taco sauce around and in-between the shells.
- Cover and bake 20 minutes.
- Remove the dish from the oven, uncover, and sprinkle with crushed corn chips. Sprinkle the remaining cheese on top and bake about 10-15 minutes or until the cheese melts.
- Garnish with sour cream, cilantro and sliced green onions. Enjoy!
Notes
- For spicier flavor, keep the seeds in the jalapeno or add extra seasoning.
- This dish can be made ahead of time and refrigerated before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg