A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.
- 453.59 g ground beef
- 35.43 g package taco seasoning (can use low-sodium)
- 113.39 g package cream cheese
- 14-16 large pasta shells
- 236.59 ml salsa
- 236.59 ml taco sauce (NOT enchilada sauce)
- 236.59 ml cheddar cheese, shredded
- 236.59 ml monterey jack cheese, shredded
- 354.88 ml tortilla chips, crushed (optional)
- 3 green onions, chopped
- 236.59 ml sour cream
- Preheat oven to 350°.
- In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
- While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don’t stick together.
- Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
- After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.
These are so easy to whip up and have great flavor!! DH usually makes a funny face when I say enchiladas, but when I said it is similar but with pasta he was excited and this did not dissapoint!. I used Pace Picante mild salsa and a mild taco sauce. I didn't measure the cheese, just sprinkled on what I thought was a good amount. I did get 16 shells from the meat filling and looking forward to leftovers!! Made for AUS/NZ Recipe Swap #60.
This recipe is awesome. I substituted shredded chicken breast for the ground meat. My family loves it.
Very good, and pretty easy to make. I did the prep work in the morning, and kept the dish covered in the refrigerator to bake that evening. My fianc