Ingredients
Scale
- 12 jumbo shell pasta
- 1 lb lean ground beef
- 2 tbsp taco seasoning
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 1 cup salsa (mild or spicy)
- ¼ cup fresh cilantro, chopped
- ¼ cup green onions, sliced
Instructions
- Boil salted water and cook jumbo shells according to package directions (8-10 mins). Drain and set aside.
- In a skillet, brown the ground beef over medium heat. Drain fat and stir in taco seasoning. Mix in cream cheese until melted and combined.
- Preheat oven to 375°F (190°C). Fill each shell with the beef mixture using a spoon or piping bag.
- Spread half of the salsa in a baking dish, arrange stuffed shells in a single layer, top with remaining salsa, and sprinkle shredded cheese on top.
- Cover with foil and bake for 20 minutes; then remove foil and bake for another 10 minutes until cheese is bubbly.
- Let cool slightly before adding cilantro and green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 stuffed shells (200g)
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg