Stuffed Pasta shells with taco filling
This is enough for two casseroles. Can be made ahead and frozen. Thaw in refrigerator for 24 hours before baking. Prepare the shells and freeze ahead. The rest can be put together at time of baking.
Cook beef over medium heat until no longer pink, drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl. cool. Chill mixture for 1 hour.
Cook pasta according to package directions, drain. Gently toss with butter. fill each shell with about 3 tbsp of meat mixture. Cover and freeze for up to 3 months or continue to prepare dish.
Spoon salsa into a greased 9 in square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with Sour cream and onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2437g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2789 | ||
Calories from Fat: 2220 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 246.6g | 329 % | |
Saturated Fat 155.6g | 778 % | |
Monounsaturated Fat 66.9g | ||
Polyunsanturated Fat 8.8g | ||
Cholesterol 682.5mg | 210 % | |
Sodium 7150mg | 247 % | |
Potassium 1525.6mg | 40 % | |
Total Carbohydrate 72.3g | 21 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 64.9g | ||
Protein 83.5g | 119 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2789
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