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45 minutes • 6 to 8 servings

Taco-Style Giant Shells

The perfect comfort food: giant shells stuffed with taco-spiced beef, salsa, and melted cheese, then topped with a golden crust. Finished with our Tequila Lime Hot Sauce and roasted chorizo ​​for a slightly spicy and irresistible finale.

Ingredients

  • 500 g minced beef
  • 1 onion, finely chopped
  • 1 packet of taco seasoning
  • 250 g of cream cheese (at room temperature)
  • 150 g of spreadable cheese (Le Petit Crémeux or Cheez Whiz)
  • Approximately 30 jumbo shells
  • Tex-Mex style grated cheese (generous amount)
  • 250 ml of salsa
  • 3 tbsp. Tequila Lime Hot Sauce
  • Diced chorizo, pan-fried
  • Sliced ​​green onions (for serving)
  • Jalapeno slices (optional)
  • Sour cream

Preparation

  1. Cook the giant shells al dente, drain, rinse quickly in cold water and set aside (a little oil helps prevent them from sticking).
  2. In a hot pan, brown the chorizo ​​cubes until crispy. Drain on paper towels. Set aside for serving.
  3. In a pan, sauté the onion for 2–3 minutes. Add the beef and cook, breaking it up as you cook. Add the taco seasoning packet. Simmer for 2–3 minutes.
  4. Reduce the heat. Add 250g cream cheese, then 150g spreadable cheese (like Petit Crémeux or Cheez Whiz) and 3 tablespoons of Tequila Lime hot sauce. Mix until you have a smooth and decadently delicious filling.
  5. Place a thin layer of salsa (or a thin film of stuffing) in a dish and some Tex-Mex cheese on the bottom of the baking dish. Fill the shells with the filling and add ½ teaspoon of cream cheese to each shell, packing them tightly together and placing them in the dish. Cover generously with more Tex-Mex cheese and a few drizzles of salsa.
  6. Bake at 375°F for 5 to 10 minutes uncovered to brown.
  7. Once out of the oven, sprinkle with roasted chorizo, green onions, jalapeño slices and sour cream.

Featured Products

Quick buy
Tequila Lime Hot Sauce 200 ml
$7.99 CAD