This Mexican Stuffed Shells recipe combines tacky taco-seasoned beef stuffed in pasta shells, baked with enchilada sauce and gooey cheese. It’s a comforting, straightforward Mexican dinner that’s at all times a hit-perfect for a comfy weeknight dinner or feeding a crowd!
make Mexican Stuffed Shells
Components
1 pound floor beef
1 bundle low-sodium taco seasoning
4 ounces cream cheese
20 jumbo pasta shells, (about 6 ounces)
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese, (or simply use all of 1 sort of cheese)
1 cup Monterrey jack cheese
For toppings:
3 inexperienced onions
Bitter cream
Instructions
Preheat oven to 350°.
In a pan brown the bottom beef; add taco seasoning and put together based on bundle instructions. Add cream cheese, cowl and simmer till cheese is melted. Stir collectively and blend nicely. Put aside and funky fully.
Whereas floor beef is cooking, cook dinner the pasta shells based on bundle instructions; drain. Set shells out individually on chopping board or baking sheet in order that they don’t stick collectively.
Pour salsa on backside of a 9×13 baking dish. Stuff every shell with 1-2 tablespoons of the meat combination. Place shells in 9×13 pan open aspect up. Evenly cowl shells with taco sauce. Cowl dish with foil and bake for 15-20 minutes.
After 15-20 minutes, add shredded cheese and bake for 5-10 extra minutes with the foil eliminated till cheese melts. Prime with inexperienced onions or olives if desired. Serve with bitter cream and/or extra salsa.
Choices:
Be happy to swap out the bottom beef with floor turkey.
You can also make this vegetarian by omitting the meat. Use quinoa, pinto beans, or black beans as a substitute with the cream cheese.
Carry the warmth– jalapenos, diced inexperienced chiles, and scorching sauce are all good additions to the meat combination AND as toppings.
Storage Ideas for Leftovers
Since these scrumptious Mexican stuffed shells are simply as tasty reheated, listed here are some storage suggestions to make sure freshness.
Fridge: Retailer leftovers in an hermetic container for as much as 4 days.
Freezer: Freeze assembled (however unbaked) shells or leftovers in a freezer-safe container for as much as 3 months.
To Reheat: Microwave in 30-second intervals or bake at 350°F till heated by means of.
Sides to serve with Mexican Stuffed Shells
Genuine Mexican Rice
Home made Refried Beans
Associated
