These stuffed taco shells are a nice way to change up how you eat tacos or pasta. They are super easy to make and leftovers keep well. I have even taken them to book club where they were a hit!
Stuffed Taco Shells
Makes 12 to 16 shells
You will need:
- 1/2 pound lean ground beef
- 1/2 package of taco seasoning
- 1 can of black beans, drained and rinsed
- 4 oz. regular cream cheese
- 12 to 16 large pasta shells (I often throw in a few more to boil in case some tear)
- 1 cup salsa
- 1 cup taco sauce
- 1 cup of shredded sharp cheddar cheese
- 1 cup of shredded Monterey jack cheese
- 3 green onions thinly sliced
- crushed tortilla chips (I use blue corn tortilla chips)
- 1 cup sour cream (optional)
In a skillet, brown ground beef (season beef as you would normally). Add in the taco seasoning and prepare as directed on the package. Add in the cream cheese and stir until melted. Stir in the black beans. Set aside to fully cool. While ground beef is browning, cook pasta shells according to directions. Drain and toss with butter. Allow to full cool.
After meat mixture and shells have cooled, preheat the oven to 350 degrees. Line a 9x13 baking dish with foil. Pour salsa in the bottom of the dish, spreading evenly. Stuff each shell with meat mixture and place in the pan on top of the salsa. Top each stuffed shell with taco sauce.
Bake uncovered for 25 minutes. After 25 minutes sprinkle with cheese, green onions, and chips. Cook for another 10 to 15 minutes or until cheese is fully melted. Serve with sour cream.
