Taco-Stuffed Shells
Ingredients
- ½ (12-oz) pkg jumbo pasta shells
- ½ lb ground beef
- ½ (1-oz) envelope taco seasoning mix
- 3 Tbsp water
- ½ (8-oz) block cream cheese, softened
- 2 (10-oz) cans enchilada sauce
- 1 cup shredded colby-Jack cheese
- 1 (8-oz) pkg shredded lettuce
- ¼ cup sour cream
- 1 Roma tomato, chopped
- 1 Tbsp chopped fresh cilantro
Instructions
- Preheat oven to 350°F. Cook pasta shells according to package directions.
- Meanwhile, cook beef in a skillet over medium heat until 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 8-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, tomato, and cilantro.
Classic Meal Plan
This recipe selected from the eMeals Classic Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
