MEXICAN STUFFED SHELLFISH ARE A DELICIOUS COMBINATION OF MEXICAN FLAVORS AND PASTA, WITH SEASONED GROUND BEEF AND STICKY CHEESE, IT’S A DINNER THAT EVERYONE WILL LOVE!
These Mexican stuffed shells are a fun variation of the traditional Italian style stuffed shells, usually filled with a mixture of cheeses and topped with marinara sauce and mozzarella cheese. Instead, these shells are filled with a mixture of ground beef and cream cheese, cooked in a bath of enchilada sauce and salsa, and topped with cheddar cheese.
HOW DO YOU MAKE STUFFED MEXICAN SHELLS?
Mexican stuffed shells can be prepared and ready to eat in an hour or less. You will first boil your jumbo pasta shells according to the instructions on the package of al dente noodles, which should take about 10 minutes. Drain them when they are done cooking.
While the noodles are cooking, sauté your diced onions and ground beef until cooked through. Drain off excess fat. Then add a little taco seasoning and half a block of cream cheese.
Ingredients:
- 1 (12 ounce) package jumbo pasta shells
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 (1.25 ounce) package taco seasoning mix
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 (4 ounce can diced green chilies, drained)
- 2 cups shredded Cheddar cheese
Instructions:
1. Cook shells according to package directions. Drain and set aside.
2. In a large skillet over medium heat, cook beef and onion until beef is browned. Drain any excess fat.
3. Stir in taco seasoning, tomato sauce, water, and diced green chilies. Bring to a boil.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Fill each shell with beef mixture. Arrange in a 9×13 inch baking dish.
6. Sprinkle with shredded Cheddar cheese.
7. Bake for 20 minutes, or until cheese is melted and bubbly.