Taco Stuffed Shells
  • Alaina Hinkle

Taco Stuffed Shells

Updated: Sep 22, 2019

Let me tell ya... make these. Simple as that. This recipe is simple, quick & has everyone coming back for more. It has just the right kick & combines pasta & taco night??? What how can you say no to this! It is our first week back to work & daycare this week. Sad to say that summer is over, I have a very hard time being without my best girl. However, at the same time I am excited to get back into the swing of things & routine. I am lucky I have found my dream job as a teacher & truly HG HF feels just like that as well. So this was my first day dropping her off for the year & we needed to go to the store after I picked her up, because we had nothing for dinner. So we rushed to the store, didn't get home till 630 & I had this ready to go for dinner time. So seriously, it is SOOOO ideal, especially when life is about to get hectic with school year! ENJOY!!


16 oz Jumbo Pasta Shells

1 1/2 pounds ground chicken thigh

1 Simply Organic mild taco seasoning packet

1 Simply Organic Fiesta seasoning packet

1 4oz Hatch green chilies mild

1 16oz Salsa Verde jar

1 8oz block of cream cheese

1 15oz can of spicy black beans

1 lime

1 cup of frozen sweet corn

1/4 cup chopped fresh onion

1/4 cup chopped fresh cilantro

3 cloves garlic

2 tbsp olive oil + spray for baking dish

12 oz Mild Monterey Jack cheese shredded


Preheat oven to 350 degrees & grease 9 X 11 baking dish

1. In large stock pot, cook pasta shells to instructions on the box. Cook them for the lowest time it mentions. For example the ones we use say 14-16 minutes. So I cook them to 14 minutes, because it will end up going in the oven to cook a little longer & you want them to still hold together as you stuff them. Once they are cooked, strain & run cold water over them immediately, then set aside.

2. In a small pot add salsa verde, block of cream cheese & 1 clove garlic minced. During the rest of the cooking process keep checking this mixture. Mash the cream cheese with a fork & continue to whisk until it becomes melted & throughly combined together.

3. In a large frying pan add 2 tbsp olive oil on medium high heat for 1 minute, then add in chopped onion & 2 cloves garlic minced. Let the onion & garlic simmer for about 2 minutes then add in the ground chicken thigh. Cook it down & break it apart until there is no pink. Then use 1 1/2 packets of taco seasoning, mixed into 1 cup water. Whisk together & then pour into the taco meat. Bring to a boil & then turn down to simmer until it is a thick constancy, almost all the liquid is absorbed. Then add in drained but not rinsed black beans, corn, hatch chiles, cilantro

& juice of one lime. Mix throughly & let it simmer for another 2-3 minutes.

3. Next, pour 1/2 o the salsa cream cheese verde mixture at the bottom of the 9 X 11 pan. Then start stuffing your jumbo shells with the taco meat mixture. Then place in the pan in rows until all jumbo shells are stuffed. Pour the remaining 1/2 of the salsa cream cheese mixture on top & then sprinkle to cover top with the shredded Monterey Jack cheese. Then place at 350 degrees for 20 minutes. Take out when cheese is all melted & bubbly!! ENJOY!!

I then top with fresh cilantro, black beans, avocado, sour cream etc. Anything, yum, yum!!

Thank you for looking at this scrumptious recipe!! Remember to follow me @honestfoodie_blog and #honestgrubhonestfoodie to let me know what you are making! ENJOY!!

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