MEXICAN STUFFED SHELLS
A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.
Provided by gailanng
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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 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.
- 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 30 minutes.
- After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.
Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1
MEXICAN PASTA BAKE
This casserole makes a delicious change of pace from ordinary pasta casseroles. The corkscrew noodles? They make it fun! -Joy Smith, Bigfork, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, tomato sauce, green pepper and spices. Bring to a boil; remove from the heat. , Meanwhile, combine the pasta, 1/2 cup cheese and sour cream. Spoon into a greased 2-qt. baking dish. Top with meat mixture and remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 434 calories, Fat 20g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1034mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
TACO-FILLED PASTA SHELLS
I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. -Marge Hodel, Roanoke, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour., Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 half of shells in a freezer container. Cover and freeze for up to 3 months. , To prepare remaining shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with remaining stuffed shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup each of cheeses and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. , Freeze option: To use frozen shells, thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon 1 cup salsa into a greased 9-in. square baking dish; top with shells and 1 cup taco sauce. Cover and bake at 350° for 40 minutes. Uncover. Sprinkle with 1 cup each of cheeses and 1-1/2 cups chips; proceed as directed.
Nutrition Facts : Calories 492 calories, Fat 31g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 982mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.
MEXICAN STUFFED SHELLS
This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.
Provided by AIMEE.HOWE
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g
MEXICAN STUFFED PASTA SHELLS
So yummy! Mexican style! from betty crocker i didnt garnish with sour cream or corn chips and was still awesome
Provided by Tabby Bartley
Categories Pasta Shells
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fill a large pot about half full of water. Add 1/2 tsp of salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add pasta shells. Heat to boiling again. Boil uncovered 11 to 13 min, stirring frequently, until tender. While the water is heating and the pasta shells are cooking, continue.
- Peel and chop onion. Cook groud beef and onion in a skillet over medium heat until beef is brown, drain any excess fat.
- Stir the chili powder, cream cheese, and 1/4 cup of the taco sauce into the beef in skillet. Heat over medium low heat 2-3 min, stirring occasionally, until cheese is melted. Remove from heat.
- Heat oven to 350'. Spray casserole or baking dish with cooking spray.
- Drain the pasta shells in a strainer. Fill the shells with beef mixture. About 2 tablespoons. Place filled shells in pan. Pour rest of 1/2 cup taco sauce over the shells.
- Cover with aluminium foil and bake 20 minute Remove the pan from oven. Sprinkle cheese (and corn chips if desired) over shells. Bake uncovered about 10 min longer or until cheese is melted. Peel and slice the green onions. Garnish pasta shells with sour cream and green onions, if desired,.
Nutrition Facts : Calories 305.4, Fat 22.2, SaturatedFat 11.2, Cholesterol 83.8, Sodium 409.5, Carbohydrate 5.3, Fiber 0.7, Sugar 2.9, Protein 20.4
MEXICAN STUFFED PASTA SHELLS
Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
- Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
- Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
- Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
MEXICAN PASTA SHELLS
Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
- Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
- Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
- Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions.
Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 45 mg, Fat 3, Fiber 7 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g
STUFFED MEXICAN CHICKEN SHELLS RECIPE (FREEZER MEAL)
The filling in these Stuffed Mexican Chicken shells is what makes them so delicious - shredded chicken, cream cheese, peppers, onions, black beans, and cumin. Top with salsa and cheese and it is dinner perfection!
Provided by Camille Beckstrand
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
- For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
- In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
- You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
- Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
- When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
- Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.
Nutrition Facts : Calories 365 kcal, Carbohydrate 29 g, Protein 19 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 82 mg, Sodium 496 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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