In our hostel, we used to serve crepes that we termed “love letters.” We all cherished it. My family enjoys the food I prepare for them as well.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ pounds lean ground beef
- 1 (1 ounce) packet taco seasoning mix, or to taste
- 1 (3 ounce) package cream cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 (15 ounce) can black beans, or to taste
- 1 (7 ounce) can Mexican-style corn, or to taste
- 18 jumbo pasta shells
- 2 tablespoons butter, melted
- 1 cup salsa
- 1 cup shredded Cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup sour cream
Instructions
- Heat a large skillet over medium-high heat. Cook and stir beef and taco seasoning mix in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cream cheese, salt, and chili powder to ground beef; mix in black beans and corn. Simmer mixture until heated through, about 5 minutes.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain and transfer shells to a bowl and toss with butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill pasta shells with ground beef mixture and arrange in a 9×13-inch baking dish. Pour salsa over stuffed shells and top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove foil and top shells with remaining Cheddar cheese and Monterey Jack cheese. Continue baking until cheeses are melted, about 15 minutes more. Top pasta with sour cream.
- Mexican-style chip dip can be used in place of sour cream.
Nutrition Facts
| Calories | 725 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 7 g |
| Protein | 38 g |
| Saturated Fat | 23 g |
| Sodium | 1731 mg |
| Sugars | 3 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely love this recipe! I used pinto beans instead of black beans & Ragu Chunky Tomato, Onion, & Garlic sauce instead of salsa . I also topped my shells with jalapeño slices.
Cover it with enchilada sauce. Really good!
I had enough filling for almost the entire box of shells. This was creamy and rich. Hubby approved.
My family loved it. Only thing I changed was not adding salt and chili powder. I did put salsa on bottom of pan, shells were nice and soft. Thank you for a great dish!
My entire family loves these
This is a favorite Taco Tuesday dish in my house. I’ve made it quite a few times.
My husband ate almost the entire thing by himself. I didn’t have chili powder, black beans, or salsa on hand so I subbed taco sauce for the salsa and omitted the beans and chili powder and it still tasted amazing!
Very tasty. Next time I will cut back the salt; there is plenty in the taco seasoning, so another teaspoon isn’t necessary. I haven’t seen the 3 oz package of cream cheese in years, so I just used half of an 8 oz block. I put some salsa on the bottom to keep the shells from sticking. I think using an entire 16 oz jar instead of just half of it would work out just fine and help keep the shells covered so they don’t get overly crispy.
Could use just a little more salsa
I used noodles instead of stuffing shells and it turned out great!
This was really good! We love tacos and burritos, but this was a nice change of pace while still satisfying that craving! I used all cheddar cheese since that’s all I had.
This was absolutely amazing!!!!