Description
A hearty fusion dish combining jumbo pasta shells with seasoned ground beef, red sauce, and melted cheddar cheese. Perfect for family dinners, these stuffed shells offer bold Mexican flavors and Italian pasta structure, customizable for spice levels and packed with protein.
Ingredients
Jumbo Pasta Shells – 1 box (12 oz)
Lean Ground Beef – 1.5 lbs
Red Enchilada Sauce – 20 oz
Cheddar Cheese – 2.5 cups
Diced Onions – 1/2 cup
Taco Seasoning – 2 tbsp
Cream Cheese – 4 oz (softened to room temperature)
Instructions
Boil a large pot of salted water and cook the pasta shells for 8-10 minutes (under al dente per package instructions). Drain and set aside.
Heat a skillet over medium-high heat, add ground beef, and cook until browned. Drain excess fat, then stir in diced onions, taco seasoning, and 2 cups of red enchilada sauce. Simmer 5 minutes.
In a bowl, mix softened cream cheese into the beef mixture until combined. Stuff cooked shells evenly with the filling, placing them in a 9×13-inch baking dish.
Pour remaining enchilada sauce over the shells, then sprinkle 2 cups of shredded cheddar cheese on top. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Cool slightly before serving.
Notes
Use freshly shredded cheddar for better melting. Check taco seasoning for pork/lard content; substitute with halal-friendly alternatives if needed. Adjust spice by modifying the red sauce variety. Store leftovers in an airtight container in the fridge for up to 4 days.
Serve with cilantro, sliced green onions, or warm tortilla strips on the side.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg