Mexican Stuffed Shells | Sugar for Breakfast: Mexican Stuffed Shells

Tuesday, May 1, 2012

Mexican Stuffed Shells

Okay, this recipe is deeeeeeelicious.
I, like many others saw the picture floating around Pinterest for Mexican Stuffed Shells from thewaytohisheart blog and I knew I had to try making it.
I am so glad that I did. My husband was glad too!
It is actually fairly simple and the taste is really great.
A great combination of Mexican food with pasta without being too much like a pasta recipe with some taco seasoning mixed in.
After eating this one time, Channa has requested that I make this again soon. Which is odd, because he isn't a pasta eater, at all. So that's how I knew this is a keeper!
The only change that I made from the original blog post is that I didn't have taco sauce, so I just used all salsa. It came out just fine!
Be prepared to have a wonderful, filling meal, that you will fight over for the leftovers!

Mexican Stuffed 
Prep: 20 minutes  Bake: boiling time + 30 minutes  Servings: 4-6

1 lb. ground beef
1 package taco seasoning
4 oz. cream cheese
18 jumbo pasta shells
2 1/2 cups salsa
2 cups shredded cheese (I used a cheddar/mozzarella mix)
Green onions
Sour cream

Preheat oven to 350­°

Prepare shells in boiling water according to package directions.
Brown ground beef in a frying pan with taco seasoning.
Drain beef; add cream cheese, cover, and let simmer until cheese is melted.
Set aside.
Drain pasta shells.
Set out individually so they don't stick together (I used my cutting board)
In a 9x13 baking dish, spread half of the salsa out over the bottom.
Spoon a tablespoon of the beef mixture into each shell.
Place into the baking dish over the salsa.
After all shells are filled, top with remaining salsa and cover with foil.
Bake for 30 minutes; then remove foil, spread shredded cheese evenly over the top and continue baking another 15 minutes until all cheese is melted.
Remove from oven, serve with green onions and sour cream; if desired.

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