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Close-up of baked taco stuffed shells in a casserole dish, topped with salsa and melted Tex-Mex cheese, showing the cheesy, saucy pasta shells ready to serve.
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Taco Stuffed Shells
Prep Time
25 mins
Cook Time
40 mins
 
Course: Main Course
Servings: 6
Calories: 520 kcal
Ingredients
  • 1 lb. lean ground beef cooked and cooled
  • ½ onion minced
  • 1 red bell pepper diced
  • 14 oz. diced tomatoes
  • ½ cup kernel corn
  • 3 Tbsp. taco seasoning
  • 8 oz. cream cheese softened
  • 24 jumbo pasta shells
  • 1 ½ cup salsa
For Day of Cooking:
  • 1 ½ cup Tex Mex or cheddar cheese shredded
Instructions
Assembly Instructions:
  1. Cook pasta shells one minute under package directions.
  2. Drain and rinse carefully in cold water.
  3. In a bowl, mix the ground beef, onion, red pepper, tomatoes, corn, taco seasoning, and cream cheese.
  4. Fill each pasta shell with the ground beef mixture and place into a 9x13 casserole dish or foil pan.
  5. Top with salsa.
  6. Cover with plastic wrap and foil.
  7. Freeze.
Cooking Instructions:
  1. Thaw.
  2. Remove plastic wrap and replace foil.
  3. Bake at 350° for 30 minutes.
  4. Uncover.
  5. Top with 1 1/2 cups shredded cheese and bake for another 10-15 minutes.