These Mexican Stuffed Shells are easy, delicious and foolproof. In the past when I made stuffed shells they always had an Italian slant. This recipe got me out of that rut.
Mexican stuffed shells are really something different for dinner!
This is a great dish to prepare ahead of time and just pop in the oven before your company arrives. You can even freeze it and cook from frozen!
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Mexican Stuffed Shells
Ingredients
- 12 -18 large pasta shells cooked
- 1 lb ground beef
- 3 tablespoons taco seasoning
- 1/2 cup water
- 1 onion chopped
- 1 1/2 cups salsa divided
- 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
- 3 cups tomato sauce
- chili powder to taste
- green onion for garnish
Instructions
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Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
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Mix together the remaining salsa, tomato sauce, and chili powder.
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Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
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Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
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You can cover and freeze at this point or bake at 350°F for 30 minutes.
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If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
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If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.
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Recipe based on one by * Pamela *
Photo by lazyme