Taco Stuffed Pasta Shells
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.