Taco stuffed shells - jumbo pasta shells stuffed with a cream cheesy taco mixture that has been generously covered in enchilada sauce, melty cheese, and crunchy tortilla chips! What's not to love?
When I was in grade school, I had the unique opportunity to attend a one room schoolhouse. (I know, it makes me sound old, but small schools were and are still quite common in the Amish and Mennonite communities.) About once a month, instead of us packing a lunch, the moms of the students would take turns making a hot lunch for everyone. On one such occasion, these stuffed taco shells were served up. And I loved them.
So memorable were they that, years later as a newlywed, I decided to recreate the dish to serve to my husband. And again, it was love at first bite. This has been one of his favorite dishes ever since!
Now, I am delighted to present it to you. Perhaps this will be a new family favorite in your house, as well!
Ingredients
About 20 Jumbo Shells.
1 lb. Bulk, Ground Sausage (or ½ lb. ground beef mixed with ½ lb. sausage).
½ c. Water.
1 Packet Taco Seasoning (I use mild because my hubby and kid's don't like things too spicy - use whatever heat level you prefer).
1 8 oz. Package Cream Cheese.
16-20 oz. Red Enchilada Sauce (Again, I use mild but use whatever heat level you prefer).
¾ c. Crushed Tortilla Chips (Either regular tortilla chips or Dorito nacho chips).
Directions
Prepare the jumbo shells. First, boil the shells according to the package directions. Then, drain and rinse the shells with cold water.
While the pasta is being cooked, fry the ground sausage in a large frying pan until fully cooked. Drain off the grease and return to the pan.
Add ½ c. water and set burner temperature to medium-low.
Next, stir in the packet of taco seasoning until the meat is coated.
Cut the cream cheese into chucky cubes and add to the pan. Stir to encourage the cream cheese to soften and blend with the seasoned sausage.
When the cream cheese has completely softened and blended, turn off the burner and remove the pan from heat.
Next, spread 8-10 oz. of enchilada sauce evenly in a medium sized baking dish.
While holding a jumbo shell in one hand and a spoon in the other, begin filling the shells with the taco mixture. Set the shell into the pan of enchilada sauce and repeat until all of the meat mixture is used up.
Pour remaining enchilada sauce evenly over all the shells.
Finally, top by sprinkling with cheese and crushed tortilla chips.
Cover and bake at 350 degrees for about 30 minutes.
Serve and Enjoy!
Helpful Tips
Freezing. This is a freezer friendly meal! Often, I will double this recipe and put half in the freezer for later! Prepare as directed until you reach the part of the recipe where the cheese and tortilla chips are added. Skip these ingredients and do not bake. Instead, cover with plastic wrap, then aluminum foil, and put in the freezer! It will be fine to freeze this way for up to a few months! When you are ready to eat it, simply thaw, top with cheese and corn chips and bake at 350 degrees for 30 minutes, as you would normally.
Serving. I like to serve these with a tossed salad on the side or with a colorful Mexican slaw. Obviously, you can serve them however you wish!
PrintTaco Stuffed Shells
Jumbo pasta shells stuffed with a cream cheesy taco mixture, generously covered in enchilada sauce, melty cheese, and crunchy tortilla chips.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55
- Yield: 4-5 servings 1x
- Category: main dishes
- Method: Stovetop Prep, Oven Bake
- Cuisine: Mexican
Ingredients
About 20 Jumbo Shells.
1 lb. Sausage (or ½ lb. ground beef mixed with ½ lb. sausage).
½ c. Water.
1 Packet Taco Seasoning (I use mild but use whatever heat level you prefer).
1 8 oz. Package Cream Cheese.
16-20 oz. Red Enchilada Sauce (I use mild but use whatever heat level you prefer).
¾ c. Crushed Tortilla Chips.
Instructions
- Prepare the jumbo shells. First, boil the shells according to the package directions. Then, drain and rinse the shells in cold water.
- While the pasta is being cooked, fry the ground beef/sausage in a large frying pan until fully cooked. Drain and return to the pan.
- Add ½ c. water and set burner temperature to medium-low.
- Next, stir in the packet of taco seasoning until the meat is coated.
- Cut the cream cheese into chucky cubes and add to the pan. Stir to encourage the cream cheese to soften and blend with the seasoned sausage. When the cream cheese has completely softened and blended, turn off the burner and remove the pan from heat.
- Next, spread 8-10 oz. of enchilada sauce evenly, in a medium sized baking dish.
- While holding a jumbo shell in one hand and a spoon in the other, begin filling the shells with the taco mixture. Set the shell into the pan of enchilada sauce and repeat until all of the meat mixture is used up.
- Pour remaining enchilada sauce evenly over all the shells. Finally, top by sprinkling with cheese and crushed tortilla chips.
- Cover and bake at 350 degrees for about 30 minutes.
Serve and Enjoy!
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