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 STUFFED SHELLS
My husband and I both love Mexican food-the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. -Norma Jean Shaw of Stephens City, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 315 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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 STUFFED SHELLS
A girl I used to work with gave me this recipe, it is great my whole family loves this. If you like mexican food you have to try these.
Provided by children from A to Z
Categories Pasta Shells
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef. Drain.
- Combine picante sauce, water, and tomato sauce.
- Stir 1/2 cup sauce, chilies, 1/2 cup cheese and 1/2 can durkee onions into ground beef. Mix well. Pour half of remaining sauce mixture on bottom of 8 x 12" baking dish.
- Stuff cooked shells with meat mixture.
- Arange shells in baking dish.
- Pour remaining sauce over shells.
- Bake covered at 350 degrees for 30 minute.
- Top with remaining cheese and onions; bake uncovered 5 minute.
Nutrition Facts : Calories 270.2, Fat 17.6, SaturatedFat 8.3, Cholesterol 69.2, Sodium 953.7, Carbohydrate 7.8, Fiber 1.8, Sugar 4.2, Protein 20.6
MEXICAN STUFFED SHELLS
Make and share this Mexican Stuffed Shells recipe from Food.com.
Provided by Food.com
Categories Pasta Shells
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
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.
MEXICAN STUFFED SHELLS
I received this recipe from a friend several years ago. We were doing a fund raising recipe book and this was one of the recipes Tracy Thomas submitted. It was one of the first recipes I tried after we completed the recipe book.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Brown ground beef and drain.
- Combine picante sauce, water and tomato sauce.
- Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
- Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
- Stuff cooked shells with ground beef mixture.
- Arrange shells in baking dish and pour remaining sauce over the shells.
- Bake uncovered at 350 F.
- for 30 minutes.
- Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.
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 SHELLS (OAMC)
You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**
Provided by Pamela
Categories Pasta Shells
Time 50m
Yield 12-18 shells
Number Of Ingredients 10
Steps:
- Brown ground beef and drain.
- Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together remaining salsa, tomato sauce,and chili powder.
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
- Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
MEXICAN STUFFED SHELLS
Mexican Stuffed Shells - If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect main dish recipe!
Provided by Janelle
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 945 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 977 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MEXICAN STUFFED SHELLS WITH TURKEY
Lean ground turkey and chopped green chiles stuffed in a pasta shell with melted cheese. Drizzle on red or green taco sauce when serving - yummy!
Provided by arnandlor
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
- Spread salsa in the bottom of a 9x13-inch baking pan.
- Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
- Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 38 g, Cholesterol 110.9 mg, Fat 17.8 g, Fiber 2.2 g, Protein 35.1 g, SaturatedFat 7.8 g, Sodium 1032.9 mg, Sugar 3.8 g
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