These were absolutely delicious! This has all the flavors of tacos/enchiladas stuffed inside a jumbo pastas shell. I stuffed the shells with taco meat, cheddar cheese and cottage cheese. I know a lot of people aren’t fans of cottage cheese. You should give it a try in this dish. I don’t eat cold cottage cheese, but I love it baked in pasta dishes. If you aren’t feeling adventurous, you can substitute ricotta cheese. This dish can make these shells ahead of time and bake them when you are ready – perfect for after a long day at work. This makes a ton. I got 21 shells. This would be great to freeze all or half of this for an easy meal another night.
Taco Stuffed Shells
1 lb lean hamburger
1 taco seasoning packet
1/2 cup salsa
1/4 cup water
1 cup cottage cheese
2 cups cheddar cheese, divided
21 jumbo shells
12 oz enchilada sauce
Preheat oven to 425.
Prepare jumbo pasta shells according to package. Drain and set aside.
In a large skillet, brown hamburger. Drain fat. Return to skillet and add taco seasoning, salsa and water. Simmer 5 minutes.
In a large bowl, combine cottage cheese, 1 cup of cheddar cheese and taco meat.
Stuff each shell with the taco meat and place in 9×13-inch pan. Top with enchilada sauce and remaining cheese.
Bake for 30 minutes, until bubbly.