We’ve taken two favorite dinners, tacos and stuffed shells, and combined them into one easy recipe that the whole family will love! Our recipe for Taco Stuffed Shells uses only 5 in...
Cook and drain the shells according to the package directions. Set the oven to 400°F.
While the shells are cooking, season the beef. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat and stir in 1/2 cup picante sauce and the cream cheese.
Spread 1/4 cup picante sauce in the bottom of a 13x9x2-inch baking dish. Spoon about 2 tablespoons beef mixture into each cooked shell and place into the baking dish. Pour the remaining 1 1/4 cups picante sauce over the filled shells. Cover the baking dish.
Bake for 15 minutes or until hot. Sprinkle with the Cheddar cheese. Cover and let stand for 1 minute or until the Cheddar cheese is melted. Serve with your favorite taco toppings.
16 cooked jumbo shell shaped pasta shells (about 5 ounces dry)
1 0% extra lean ground beef
1 jar (16 ounces) Pace® Picante Sauce
4 ounces cream cheese, softened
0.5 cup shredded Cheddar cheese
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