November 20, 2012

A Twist


If you like stuffed shells and Mexican food you’ll definitely love this hybrid recipe.  It’s a twist on traditional stuffed shells, but got rave reviews from our household!  This is an easy and crowd pleasing meal to mix into your weekly menu plan.




Here’s how:


Mexican Stuffed Shells

Print this recipe!

1 lb. ground sirloin
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce (I use the jarred Taco Bell Mild version)     
1 cup cheddar cheese
1 cup colby jack cheese

Toppings (if desired):

  • green onions
  • sour cream
  • black olives
  • crushed Tostitos


Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Spray baking dish with non-stick spray and pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.




No comments:

Post a Comment