the baker upstairs: mexican stuffed shells

5.09.2012

mexican stuffed shells

Yum


I made these a few weeks ago and totally forgot to post about them. They were yummy and something a little different. I kind of like the idea of mixing Mexican food and pasta. I followed the recipe pretty closely, except that I added a can of black beans and some frozen corn to the meat mixture because I only had 1/2 pound of ground turkey. I think next time I will use enchilada sauce instead of taco sauce, because it was a little strong for me. They were still great though, and tasted even better the next day.

Mexican Stuffed Shells
The Girl Who Ate Everything


1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
20 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese

For toppings:
3 green onions
Sour cream

Instructions:
Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish 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 or olives if desired. Serve with sour cream and/or more salsa.
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