Mexican Stuffed Shells Recipe 445

Steps:

• Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells., Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.

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.

Steps:

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
• Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
• Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
• Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

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.

Steps:

• Preheat oven to 350*F
• Cook sells according to package directions. You'll want to make about 25 of them.
• While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
• Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
• Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
• In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.
• Stuff shells with beef mixture and put them into the pan, keep them close!
• Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
• Bake for 20 minutes or until cheese is melted and shells are hot.
• Top with sour cream, avocado, olives or additional salsa.