Taco-Stuffed Shells
Corn Chips, Guac, and Grapes
Ingredients
- 1 (12-oz) pkg jumbo pasta shells
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ¼ cup water
- 1 (8-oz) block cream cheese, softened
- 1 (28-oz) can enchilada sauce
- 1 cup shredded colby-Jack cheese
- 1 (8-oz) pkg shredded lettuce
- 1 (8-oz) carton sour cream
- 2 Roma tomatoes, chopped (optional)
Instructions
- Preheat oven to 350°F. Cook pasta shells according to package directions; drain.
- Meanwhile, cook beef in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in taco seasoning mix and water.
- Bring to a boil, reduce heat, and simmer until thickened. Stir in cream cheese until melted.
- Pour half of enchilada sauce into a lightly greased 13- x 9-inch baking dish. Spoon beef mixture into pasta shells; place shells, filled sides up, over sauce. Pour remaining sauce over shells; sprinkle with colby-Jack.
- Bake 25 to 30 minutes or until bubbly. Top with lettuce, sour cream, and, if desired, tomatoes.
Side Dish Ingredients
- ½ lb seedless grapes
- 1 (10.25-oz) pkg corn chips
- 1 (8-oz) container guacamole
Side Dish Instructions
- Serve grapes and chips with guacamole alongside stuffed shells recipe.
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