Mexican Stuffed Shells
From newfiegirl 17 years ago
- 30 minutes to make
- Serves 8
This dish is so tasty! I love to make at least two dishes and freeze one for a busy day.
Ingredients
- 12-18 large pasta shells, cooked shopping list
- 1 lb ground beef shopping list
- 3 tablespoons taco seasoning, shopping list
- 1/2 cup water shopping list
- 1 onion, chopped shopping list
- 1 1/2 cups salsa, divided shopping list
- 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.) shopping list
- 750 ml tomato sauce shopping list
- chili powder, to taste shopping list
- green onions, for garnish shopping list
How to make it
- Brown ground beef and drain.
- Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together reamining salsa, tomato sauce,and chili powder.
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
- Defrost overnight and bake at 350 degrees for 30 minutes. (Cook from frozen for 2 hours at 300 degrees.).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
The Rating
Reviewed by 6 people-
This is WONDERFUL... and easy.. Thanks...
linebb956
in La Feria loved it
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I like the make ahead freeze tip. We love mexican and stuffed pasta is a favorite. The best of two worlds.
notyourmomma
in South St. Petersburg loved it
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cant wait to try it
1hsifder
in Destin loved it
Reviews & Comments 7
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