Happy Spring Break! My girls are home for the week, and we have lots of fun stuff planned. Dinner is always a priority, so when I saw these Mexican Stuffed Shells on Pinterest, I couldn't stop thinking about them. Jumbo pasta shells are stuffed with creamy, seasoned ground taco beef, then topped with a taco sauce/hot sauce mixture and shredded cheese. They were so easy and simply delicious!
20 jumbo pasta shells, cooked al dente
1 lb lean ground beef
1/2 yellow onion, chopped
3 garlic cloves, minced
1 packet low sodium taco seasoning
1 cup water
4 oz. lite cream cheese
1/4 cup cilantro
1 cup hot sauce (I used Pace Picante medium)
1 cup taco sauce
1 cup shredded cheddar/jack cheese
Lite sour cream, for topping
Cilantro, for topping
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Cook jumbo pasta shells in salted boiling water until al dente. Drain and set aside on a baking sheet in a single layer.
In a large skillet over medium high heat, brown the ground beef until cooked through. Add the onion and cook another 5 minutes. Add the garlic and cook another minute. Stir in the taco seasoning and water. Cover and reduce heat to low. Simmer for 5 minutes. Turn off the heat, then stir in the cream cheese and cilantro. Set aside to cool slightly.
In a small bowl, stir together the hot sauce and taco sauce. Spread a layer into the prepared baking dish.
Spoon meat mixture into each of the cooked pasta shells and place side by side in baking dish open side up. Top with remaining sauce mixture and sprinkle shells with shredded cheese.
Cover with non-stick foil and bake for 30 minutes. Serve immediately and top with lite sour cream and cilantro. Enjoy!
Recipe slightly adapted from The Way to His Heart