Taco Stuffed Shells

         Pasta and tacos, tacos and pasta, no matter how you say it it sounds delicious. This recipe works as another version of Taco Tuesday in our house. The dish is loaded with great taco flavor, cheese and put inside the large shell pasta. I find it pretty cool looking, not to mention tasty. What makes this an even better recipe is that you can put your magic touch on it.

            I have used pico de gallo, or salsa when making this recipe. I like the way it tastes both ways. If you do not have large shells available, you could use a different pasta.

The large shells make this worth a quick trip to the store. Another idea to switch up if you choose is to either make or purchase a nacho cheese sauce and use this in the recipe.

You can pour an added amount over the shells at the very end of the cooking cycle too. If your family chooses, have an array of taco toppings set out so they can top their taco shells.

Frequently Asked Questions:

            Can I use smaller shells?

Yes, you definitely can do so. I have another recipe similar to this one, but using the small shells.

            Can I make this ahead of time?

To make life easier, please do! You will need to stop preparing it at the baking stage though. Do not bake it until just before the time you are ready to eat. Also, do not put the top cheese on either.

            Can I freeze this?

It can be prepared and frozen before baking and adding the last cheese. Wrap tightly or place in an airtight container. It will last in the freezer for 3 months.

            Can I save the leftovers?

Wrap any that is left tightly with foil, or place in an airtight container. It will last in the refrigerator for three days.

            How do I reheat this?

Cover with some aluminum foil and bake for 20 minutes, or use the microwave to heat the food.

What do you need to make Taco Stuffed Shells

            1 ½ pounds ground beef, lean

            1 packet Taco seasoning mix

            2 ½ garlic, freshly minced

            4 ounces cream cheese, softened

            1 cup Mexican or Fiesta Cheese blend, shredded

            1 cup salsa

            ½ cup green onions

            8 ounces large Shell pasta

How to make Taco Stuffed Shells

FIRST STEP:

Boil the pasta shells according to package directions. Drain and rinse

Preheat the oven to 350*

SECOND STEP:

Saute the ground beef in a skillet, drain excess fat from the meat

Add in the minced garlic and saute 2 more minutes

THIRD STEP:

Stir in the taco seasoning and the salsa

Cut the cream cheese into pieces and toss in, stirring until the cheese melts

FOURTH STEP:

Spray a 9×13 baking pan with nonstick spray

Place the large shell pasta opening up in the prepared pan

FIFTH STEP:

Using an ice cream scoop, spoon the mixture into the shells

Top with the shredded cheese and place into the oven

SIXTH STEP:

Bake for 15 to 20 minutes, until cheese is melted and bubbly

Top with the chopped green onions before serving.

Enjoy!

YUM!