These stuffed taco shells made with jumbo pasta shells, salsa, cheese, and taco meat are the perfect easy meal you can make ahead!
This recipe takes a classic Mexican cooking recipe and reinvents it as a favorite pasta. This is size XL with our very popular Cheesy Taco Pasta! If you want something a little different, you can also make stuffed Mexican peppers with all the flavors of tacos but no pasta!
Stuffed Taco Shells are an easy dinner of giant noodle shells stuffed with ground beef. With just the addition of taco seasoning, salsa, and cheese, your family will order this dish in your regular rotation.
I like to use either Guapo’s famous pico de gallo in this recipe or my easy store bought salsa. You can also swap the sauce in this recipe in a 1:1 ratio with your favorite homemade Kwik Enchilada Sauce to make these Enchilada Sauce Stuffed Taco Shells.Ingredients:
8 oz. giant pasta
1 lb ground meat
1 package taco seasoning
5 oz. Cream cheese
¼ C. chopped green onion
1 cup shredded taco cheese
How to make stuffed tacos:
Boil the jumbo noodles until al dente, drain and rinse with cold water to prevent the noodles from sticking together.
Preheat oven 350 degrees.
Add the minced meat to a skillet over medium heat and sauté until nicely browned. Drain the excess fat.
Mix in the mince garlic and sauté for 30 sec.
Add taco seasoning packet, cream cheese and salsa to skillet with beef and stir until cream cheese is completely melted. Let the meat mixture cool.
Stuff the cooked jumbo noodles with the ground meat mixture and place in a well-greased 9×13 baking dish.
Sprinkle with cheese and bake for 15 to 20 minutes.
Garnish with chopped fresh green onions and serve.
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