These Mexican stuffed shells would probably not be recognized in Mexico but in Texas, it’s just the sort of thing that you could expect.
When I was a youngster my family moved from Alabama to Texas. I developed a love for Tex/Mex food there and even though I live in Alabama now my love still lives.
They are really economical too. One pound of ground beef is stretched to serve 6 very generous servings or eight with a side and a salad.
I like to have refried beans and a simple lettuce and tomato salad along with some tortillas.
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Mexican Stuffed Shells
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
A delicious Tex/Mex meal that you won't soon forget!
Course: Main Course
Cuisine: Mexican
Keyword: Mexican Stuffed Shells
Servings: 6
Calories: 395 kcal
Ingredients
- 1 lb ground beef
- 1 1 1/4 ounce package taco seasoning (can use low-sodium)
- 1 4 ounce package cream cheese
- 14 -16 large pasta shells
- 1 cup salsa
- 1 cup taco sauce
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 1 1/2 cups tortilla chips crushed (optional)
- 3 green onions chopped
- 1 cup sour cream
Instructions
- 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 then 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 a baking sheet so that they don’t stick together.
- Pour salsa on the 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 bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.
Enjoy!
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