A delightful twist on classic stuffed shells, combining taco flavors with creamy cheese and a crispy topping.
Preheat your oven to 350°F.
Preheating ensures even cooking from the start.
In a frying pan, cook the ground beef over medium heat until browned. Add the taco seasoning and prepare according to the package instructions. Stir in the cream cheese until melted and well combined. Set aside to cool.
Letting the filling cool slightly makes it easier to handle when stuffing the shells.
Cook the pasta shells in a large pot of boiling water according to the package directions. Drain and arrange them on a baking sheet to prevent sticking.
Cook the shells al dente to ensure they hold their shape during baking.
Spread the salsa evenly over the bottom of a baking dish.
Using a chunky salsa adds texture and flavor to the dish.
Stuff each pasta shell with the beef mixture and arrange them in the baking dish, open side up.
Use a spoon to make stuffing the shells easier and less messy.
Cover the stuffed shells with foil and bake for 30 minutes.
Covering the dish with foil helps retain moisture during baking.
Remove the foil, sprinkle the shredded cheeses and crushed tortilla chips over the shells, and bake uncovered for an additional 10 minutes.
Baking uncovered allows the cheese to melt and the chips to crisp up.
Garnish with sliced green onions and serve with sour cream on the side.
Adding fresh garnishes enhances the presentation and flavor of the dish.
