These Creamy Stuffed Taco Shells make for an easy but absolutely delicious dinner! Top with all your favorite taco fixings and dig in! This post was sponsored by Jennie-O, which my family eats multiple times a week. As always, all opinions expressed are my own.
Remember last week when I was in California? Sigh . . . me too. It seems simultaneously like it was just yesterday and also like it was possibly a dream or an alternate universe. Something to wish for, but that didn’t actually happen.
A week ago I was talking blogging details and sipping cocktails with good friends I don’t get to see nearly enough. Today I had three kids at the dentist, and ended up carrying the toddler out over my shoulder after she had a huge tantrum. Kind of the same thing. #NOT
Anyway, my friends and I had the great good fortune of working with Jennie-O as a very generous sponsor of our retreat and time together. One of the things that they provided for us was their amazingly delicious Taco Seasoned Ground Turkey. It is sooooooo good!
In California, we used ours for an awesome make your own taco bar. And really, that is a great way to go with this meat. It is so delicious just over lettuce with a few toppings. But that is seriously how my family eats it all the time, so I decided to switch things up a little bit and make some Creamy Stuffed Taco Shells.
Yup. I threw some cream cheese in there. Because #duh.
These turned out absolutely delicious. And seriously, the meat coming already seasoned is so perfect because it skips a step and it is insanely delicious. Like the exact right flavor combo.
I have had people who follow my FaceBook page ask me why I use turkey instead of ground beef, and honestly I like the flavor better. Like a lot better. Plus, this taco meat has 70% less fat than ground beef. I mean, that makes me feel a lot better about adding the cream cheese. And even when I just have it over lettuce, it is just as moist as beef. Win, win, win!
- For Shells
- 20 oz Jennie-O Taco Seasoned Ground Turkey
- 4 oz cream cheese
- 16 oz mild salsa, blended (see note)
- 12 oz jumbo pasta shells
- 1 1/2 cups shredded colby jack cheese
- diced tomatos
- shredded lettuce
- sliced olives
- sliced green onions
- 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.
- Cook the turkey meat over medium heat until completely cooked through, breaking it up as you cook. Add the cream cheese and melt it in, throughly combining it with the turkey.
- Spread half of the salsa over the bottom of the pan. Spoon a small amount of the turkey/cream cheese mixture into 24 shells (you will have shells left over), placing them seam side down on the salsa. Top with the remainder of the salsa and then add the shredded cheese. Cover with tin foil and bake for 30 minutes. Remove the foil and bake for another 3 to 5 until the cheese is nice and melty.
- Serve with toppings and enjoy!
You definitely do not need to blend your salsa, my family just doesn't like the chunks of onion, so I do it for their sake.
When you cook the shells, make sure to set your timer and cook them for just the amount suggested on the box. You don't want to over cook your shells because they will cook more while baking.