Mexican Stuffed Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. ground beef
1/2 cup diced yellow onion
2 tablespoons taco seasoning
4 ounces cream cheese
8 ounces jumbo pasta shells (about 25 to allow for breakage)
10 ounces enchilada sauce
1 cup salsa (optional)
1 1/4 cup Cheddar cheese
1/2 cup Mozzarella cheese
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Directions: |
Directions:1. Bring a large pot of water to boil.
2. Boil your pasta shells for about 10 minutes, or until cooked al dente, according to the package directions. Rinse shells when they’re done cooking.
3. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
4. Drain excess grease from the pan. Add in the taco seasoning and stir to mix.
5. Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
6. Combine your enchilada sauce and salsa in a small bowl.
7. Pour about half of your enchilada sauce/salsa mixture into the bottom of a 9x13" pan and spread around to cover.
8. Fill each jumbo shell with a heaping tablespoon of meat mixture and place into the pan with the sauce. Repeat until all the shells are filled or meat mixture is gone.
9. Pour the remaining enchilada sauce mixture over the top of the shells.
10. Cover pan in aluminum foil and bake for 30 minutes at 350ºF.
11. Remove foil and top with cheeses. Return pan to oven and bake for an additional 12. minutes until cheese is melted and bubbly. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I serve mine with a dollop of sour cream!
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