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Thursday, January 19, 2012

Mexican Stuffed Shells

I wasn't sure what my initial reaction to this recipe would be, because as I have stated many times in this blog, I am not a big fan of ground beef. But, I guess if it's disguised in enough taco seasoning, it seems to work for me.This turned out to be very delicious and pretty simple to make. I love spicy food, so this one was right up my alley! If you don't like food too spicy, you could use mild  salsa and mild taco sauce.


1 lb. ground beef
1 package Lawrys taco seasoning
4 oz. cream cheese
18 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a skillet cook ground beef. Add taco seasoning and prepare according to package directions.  Add cream cheese and stir until cheese is melted. Mix together thoroughly. Set meat aside and let it cool down. Cook the pasta shells according to directions. Drain. Set shells out individually on a cookie sheet so that they don’t stick together. Pour salsa into the bottom of a greased 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells on top of the salsa in the pan with the open side of the pasta facing upward. Cover the shells with taco sauce. You may need to use a spoon to collect some of the sauce off the bottom of the pan to help cover the shells. Cover with foil and bake for 30 minutes.
After 30 minutes, add shredded cheeses and bake for 10-15 more minutes, with the foil removed.  Top with green onions. Serve with sour cream.

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