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Taco Stuffed Shells
Cheesy stuffed shells filled with taco flavors!
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
689
kcal
Author
Karly Campbell
Ingredients
1
pound
jumbo shells
1
pound
ground beef
1
packet
taco seasoning
1/4
cup
water
4
oz
cream cheese
15
oz
canned corn
4
oz
diced green chiles
1/2
cup
shredded cheddar
1/2
cup
shredded monterey jack
1 1/2
cups
salsa
cilantro
for garnish
Instructions
Preheat oven to 350 degrees.
Bring a large pot of water to boil and add the pasta shells. Cook one minute less than pacakge directions state. Drain and set aside.
While the pasta is cooking, brown the ground beef in a large skillet over medium heat. Drain fat.
Return the ground beef to the skillet and turn the heat to low. Stir in the taco seasoning and water. Simmer for 2 minutes.
Stir in the cream cheese until completely melted.
Stir in the corn and green chiles and remove the pan from the heat.
Pour the salsa into a 9x13 baking dish and spread to cover the pan evenly.
Fill each pasta shell with the ground beef mixture and place in the baking dish.
Top each pasta shell with a mixture of the shredded cheddar and monterey jack cheese.
Cover the pan with foil and bake for 20 minutes.
Remove from the oven and sprinkle with the chopped cilantro before serving.
Notes
Serve with pico de gallo, guacamale, and sour cream to complete your meal!
Nutrition
Calories:
689
kcal
|
Carbohydrates:
73
g
|
Protein:
30
g
|
Fat:
29
g
|
Saturated Fat:
13
g
|
Cholesterol:
92
mg
|
Sodium:
1121
mg
|
Potassium:
656
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1245
IU
|
Vitamin C:
6.4
mg
|
Calcium:
205
mg
|
Iron:
3.6
mg