Loaded Taco Stuffed Shells (Printable Version)
Tender pasta shells filled with seasoned beef, melted cheese, and creamy queso sauce topped with fresh garnishes.
# Everything You’ll Need:
→ Pasta
01 -
12 oz medium pasta shells
→ Meat
02 -
1 lb ground beef
→ Vegetables & Aromatics
03 -
1 small onion, diced
04 -
2 cloves garlic, minced
05 -
1/2 cup diced tomatoes (for topping)
06 -
1/3 cup sliced green onions (for topping)
→ Liquids & Seasonings
07 -
1 tbsp olive oil (optional)
08 -
1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
09 -
1 cup beef broth
10 -
1 cup salsa
11 -
Salt and black pepper, to taste
12 -
Paprika or chili powder, for garnish
→ Dairy
13 -
4 oz cream cheese, softened
14 -
1/2 cup sour cream (plus extra for topping)
15 -
1 1/2 cups shredded cheddar cheese (or Mexican blend), divided
# Steps to Cook:
01 -
Boil pasta shells in salted water until al dente. Drain and set aside.
02 -
In a large skillet over medium-high heat, heat olive oil if using, then cook ground beef and diced onion until beef is browned and onions are softened. Drain excess grease. Add minced garlic and cook for 30 seconds until fragrant.
03 -
Stir in taco seasoning, beef broth, and salsa. Reduce heat and simmer for 2 to 3 minutes to meld flavors.
04 -
Lower heat to medium. Add softened cream cheese to skillet and stir until melted and smooth. Mix in sour cream until fully combined.
05 -
Add cooked pasta shells to the skillet and toss gently. Stir in 1 cup of shredded cheese until melted and pasta is evenly coated.
06 -
Top with remaining shredded cheese and allow it to melt. Serve immediately with a dollop of sour cream, diced tomatoes, sliced green onions, and a sprinkle of paprika or chili powder for garnish.
# Extra Suggestions:
01 -
Use any short pasta if shells are unavailable. Adjust taco seasoning to taste. Store leftovers in an airtight container for up to 3 days.