Creamy Taco Stuffed Shells Wine Glue Instructions. preheat your oven to 350. spray a 9 by 13 inch pan with cooking spray and set aside. boil a large pot of water and cook the shells according to package instructions (see note). when the shells are finished cooking, drain them and rinse them with cold water to stop the cooking process. Preheat the oven to 375f. cook shells in a large pot of salted water for 2 3 minutes shy of package directions (just under al dente). drain, rinse with cold water, and set aside. while the pasta is cooking, heat a large skillet over medium heat. add the olive oil, onion, and ¼ teaspoon salt, stirring to combine.
Creamy Stuffed Taco Shells Wine Glue Return the ground beef to the skillet and turn the heat to low. stir in the taco seasoning and water. simmer for 2 minutes. stir in the cream cheese until completely melted. stir in the corn and green chiles and remove the pan from the heat. pour the salsa into a 9×13 baking dish and spread to cover the pan evenly. This recipe is for 6 servings of taco stuffed shells. preheat. preheat the oven to 350°f (175°c) and lightly grease a 9x13 baking dish. cook the pasta. cook 12 ounces of jumbo shells according to the directions on the packaging. then, drain the water and set the shells aside. brown the beef. Preheat the oven to 350 degrees. cook the pasta shells in a pot according to the directions on the box and drain. add the ground beef to the pot and brown well. drain the fat. add the taco seasoning and water, stir and cook until water is gone. stir in 1 cup salsa and ¾ cup cheese. Gently hold a jumbo shell in the palm of your hand and fill it with meat mixture. it should hold about 1 to 1 ½ tablespoons. place in the casserole dish. repeat with the remaining shells until all the meat is gone. pour the queso over the shells, spreading to cover them with it. sprinkle with the shredded cheese.
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