Say less 😌🧀
Here’s a CHEESY-PERFECTION Taco Stuffed Shells recipe—extra gooey, stretchy, no dryness allowed.
🧀 Cheesy Perfection Taco Stuffed Shells
Cheese Strategy (this is the secret)
Use 3 cheeses:
- Cream cheese → ultra creamy center
- Monterey Jack → melt + stretch
- Sharp cheddar → bold taco flavor
Ingredients
- 20–24 jumbo pasta shells
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- ½ cup water
- 4 oz cream cheese, softened
- 1 cup sour cream
- 1½ cups shredded Monterey Jack, divided
- 1 cup shredded sharp cheddar, divided
- 1 cup salsa (thick, not watery)
- 1 cup enchilada sauce (for the pan)
- Optional: ½ cup black beans or corn
Instructions
- Cook shells in well-salted water until just al dente. Drain.
- Brown meat, drain fat, add taco seasoning + water. Simmer until thick.
- Kill the heat. Stir in cream cheese until fully melted and silky.
- Fold in sour cream, salsa, beans/corn,
½ cup Jack + ½ cup cheddar. - Spread enchilada sauce on bottom of baking dish.
- Stuff shells generously (they should feel heavy).
- Top with remaining cheeses—don’t be shy.
- Cover & bake at 375°F (190°C) for 20 min.
- Uncover and bake 10–15 min more until bubbly, browned, and irresistible.
Final Touch (optional but elite)
- 5 min broil for golden cheese bubbles
- Finish with cilantro or green onions
Why This Is Peak Cheesy
- Cream cheese prevents dryness
- Sour cream adds tang + melt
- Layered cheeses = flavor + pull
- Covered baking keeps everything luscious
If you want:
- 🔥 extra spicy version
- 🥘 slow-cooker method
- ❄️ freezer-friendly meal prep
Just say the word 😏
