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Mexican Stuffed Shells


  • 1 lb ground beef
  • 1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
  • 1 cup salsa
  • 1 cup taco sauce (NOT enchilada sauce)
  • 1 (4 ounce) package cream cheese
  • 14 -16 large pasta shells
  • 1 cup cheddar cheese, shredded
  • 3 green onions, chopped
  • 1 cup sour cream
  • 1 cup monterey jack cheese, shredded
  • 1 1/2 cups tortilla chips, crushed (optional)

  1.  Preheat oven to 350°.In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. 
  2.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  3. While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don’t stick together.
  4.  Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for half-hour.
  5.  After half-hour, add shredded cheese and bake for 10-15 additional minutes, with the foil removed. 
  6. Top with green onions and serve with sour cream and/or more salsa.

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