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Mexican Stuffed Shells
Mexican Stuffed Shells
"If I could describe these stuffed shells in only a few words, I’d say Italian meets Taco Tuesdays. And then multiply the flavor factor by 5,000 (okay, okay: I’ll let you be the judge). Although this is our street-smart take on Mexican Stuffed Shells, you can customize this recipe and make it spicier, milder, tangier — whatever you like. If you’re a frijoles fan, feel free to add some refried beans or baked beans to the mix. Any cilantro lovers out there? Cilantro would make a great garnish and help the flavor of the green onion pop. If you’d prefer something a little lighter than cream cheese, you can use plain greek yogurt instead. The additions and swaps are endless."
Serves8 People
Preparation Time20 min
Cooking Time55 min
Cooking Vessel Size9 x 13 baking dishes
Ingredients
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 1 (1 1/4-ounce) package taco seasoning (can use low-sodium)
- 1 (4-ounce) package cream cheese
- 14 -16 large jumbo pasta shells
- 1 cup salsa of your choice
- 1 cup taco sauce
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
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Heat oven to 350°F.
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In a skillet, over medium-high heat, cook ground beef and onion until the beef starts losing the pink color. Add mushrooms and cook for 2 minutes. Drain.
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Add taco seasoning and cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
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While the ground beef is cooking, cook the pasta shells according to the package directions; drain and set the shells out individually on a baking sheet so that they don’t stick together.
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Spread salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture and place shells in the baking dish open side up.
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Cover the stuffed shells with taco sauce. Cover with foil and bake for 30 minutes.
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