Taco Stuffed Pasta Shells

by Kensie Kimball

Taco Stuffed Pasta Shells

Ingredients

  • 2 pounds ground beef
  • 1 onion
  • 2 envelopes taco seasoning
  • 5 ounces diced tomatoes with juice low sodium
  • 1 ½ cups chopped veggies red, yellow or green peppers, corn, zucchini etc.
  • 1 package (8 ounces) cream cheese, cubed
  • 24 uncooked jumbo pasta shells
  • 2 cups salsa
  • 2 cups cheddar and/or Monterey jack cheese, grated
  • Sour cream for serving

Instructions

  • Preheat oven to 350° F.
  • Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
  • Brown ground beef and onion in a large pan until no pink remains.
  • Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
  • Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
  • Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
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