Delicious jumbo shells stuffed with a taco meat, diced tomatoes and cream cheese. Topped with salsa and shredded cheese baked to perfection! This has turned into one of my favorite meals to feed my family, plus it is freezer friendly!
Versatility
So many ways to mix up this recipe to you families liking!
Turkey instead of beef– easily can be replaced with ground turkey or venison instead of ground beef.
Replace regular cream cheese with light- simple way to cut back on calories or fat. You can also add 1-2 cups of vegetables or black beans to the beef mixture. For veggies I would try diced bell peppers, riced cauliflower, or corn.
Try this recipe using penne noodles or a similar noodle– cook the noodles, create the beef mixture and then mix all together with the salsa, and top with cheese in a casserole dish. Bake until bubbling. Yum! You may need to add some beef broth or milk if it is too thick, though.
Taco Stuffed Shells for the freezer
This would be a great recipe to double batch, and freeze one for a busy night or to give to a friend. To freeze, prepare the meat mixture and jumbo shells. Follow the recipe, but do NOT bake. Place the shells topped with the salsa and cheese in a freezer casserole dish and cover with plastic wrap + foil. When ready to eat, thaw in refrigerator and then place in oven 350 F for 25-35 minutes until bubbling.
More inspiration + ground beef recipes
Try my skillet italian beef penne, one pot goulash or creamy ground beef and egg noodles for more delicious beef recipes!
Follow ‘Recipes from French Creek’ on Facebook, Instagram or Pinterest for more recipe inspiration!
Taco Stuffed Shells
Equipment
- 1 skillet, cast iron, or dutch oven
- 1 pot for boiling jumbo shells
- 1 knife
- 1 spatula
- 1 cutting board
Ingredients
- 1 lb lean ground beef or ground turkey, venison, etc
- 1 can diced tomatoes regular, fire roasted, tomatoes with chiles
- 1 8 oz package cream cheese can use light
- 1 12 oz box jumbo shells about 20-25 jumbo shells
- 2 cups shredded cheese mexican blend, cheddar, colby jack
- 2 cups salsa
- 3/4 cup water or beef broth
- 1 package taco seasoning
- 1/2 onion, diced
- toppings of choice- sour cream, black beans avocado, etc.
Instructions
- Heat skillet to medium high heat. Drizzle with olive oil. Add ground beef and onion, brown, drain and return to skillet. While browning the beef, prepare jumbo shells per package instructions, drain and set aside.
- Add 3/4 cup water or beef broth, taco seasoning and diced tomatoes (not drained) to ground beef mixture. Let simmer about 5 minutes until most liquid has dissolved.
- Next add the cubed cream cheese, stir until well mixed and cream cheese is melted, 5 minutes approximately. Preheat oven to 350 F.
- If your skillet is oven safe, remove the beef mixture from the skillet so that you can re-use the pan. If it is not oven safe, find an oven safe skillet, dutch oven or casserole dish. Put 1 cup of salsa in the bottom of the pan or skillet, then add about 2 tbsp of beef mixture to each jumbo shell and set in pan until mixture is gone.
- Lastly top with remaining salsa and sprinkle all of the cheese on top.Bake in the oven for 15-20 minutes until bubbling.