This extra day off is great! Thank you, Christopher Columbus!
When I saw this recipe for stuffed shells I didn’t know if I should try it or not. My family did not want me to make the shells. We all kind of didn’t get the concept of “Mexican Stuffed Shells”. I made them anyways. Everyone loved them!
These stuffed shells were pretty easy to make and next time I will double the batch!
Mexican Stuffed Shells
1 lb. ground beef
1 package low-sodium taco seasoning (try this homemade taco seasoning)
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
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 ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
I did have leftovers that I had for lunch the next day and they were just as good as the first day!
Recipe source thewaytohisheart.blog