Ingredients
Filling
- 2 pounds lean ground beef
- 1 onion
- 2 envelopes taco seasoning
- 1 14.5 oz can of (low sodium) diced tomatoes with juice
- 1 1/2 cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
- 1 package (8 ounces) cream cheese, cubed
Other
- 24 uncooked jumbo pasta shells
- 2 Cups Salsa
- 2 Cups grated cheddar and/or monterey jack cheese
- Sour cream for serving
Instructions
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Preheat oven to 350 degrees.
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Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
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Brown ground beef and onion in a large pan until no pink remains.
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Add in undrained tomatoes, taco seasoning, 3/4 cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
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Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
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Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
Nutrition Facts
Calories: 745
Fat: 39g
Saturated Fat: 17g
Cholesterol: 152mg
Sodium: 2124mg
Potassium: 1179mg
Carbohydrates: 51g
Fiber: 8g
Sugar: 11g
Protein: 47g
Vitamin A: 4565%
Vitamin C: 19.7%
Calcium: 289%
Iron: 6.4%