One-Dish Dinner
Taco-Stuffed Shells
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
- 2 Roma tomatoes, chopped
- 2 Tbsp fresh cilantro leaves
Instructions
- Cook pasta shells according to package directions; drain.
- Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Stir in 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 shredded cheese. Cover, and refrigerate up to 3 days.
- Preheat oven to 350°F. Let casserole stand at room temperature 30 minutes before baking. Bake, uncovered 30 to 40 minutes or until hot and bubbly. Top with lettuce, tomatoes, and cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
693
|
693
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 37 | 37 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1841 | 1841 |
| T. Sugs (g) | 14 | 14 |
| A. Sugs (g) | 1 | 1 |
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