Best 5 Mexican Stuffed Shells Oamc Recipes
**Mexican Stuffed Shells: A Culinary Symphony of Flavors**
Prepare to embark on a tastebud adventure with our delectable Mexican stuffed shells, a harmonious blend of zesty Mexican flavors and the comforting indulgence of pasta. These colossal pasta shells are meticulously stuffed with a savory filling of ground beef, seasoned with a symphony of Mexican spices, tantalizing your taste buds with every bite. Bathed in a velvety tomato sauce, these shells are further adorned with a captivating blend of melted cheeses, creating a golden-brown crust that beckons you to indulge. Our collection of recipes caters to diverse dietary preferences, including vegetarian and gluten-free options, ensuring that everyone can savor this culinary delight.
MEXICAN STUFFED SHELLS
A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.
Provided by gailanng
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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 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 baking sheet so that they don't stick together.
- Pour salsa on 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 crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.
Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1
MEXICAN STUFFED SHELLS
This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.
Provided by AIMEE.HOWE
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g
EASY CHEESY MEXICAN STUFFED SHELLS
This is cheesy meaty goodness stuffed inside jumbo shells. This whole dish is bursting with Mexican flavors. The stuffing is creamy, cheesy, and seasoned perfectly. It was just the right about of cheese. The taco sauce and salsa are perfect for baking the shells with. It added so much flavor. This is a fairly quick dish to throw...
Provided by Jennifer J
Categories Beef
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350°.
- 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
- 3. Add cream cheese. Cover and simmer until cheese is melted.
- 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
- 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
- 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
- 7. Pour salsa on bottom of a 9×13 baking dish.
- 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
- 9. Evenly cover shells with taco sauce.
- 10. Cover dish with foil and bake for 30 minutes.
- 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
- 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
MEXICAN STUFFED SHELLS
My husband and I both love Mexican food-the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. -Norma Jean Shaw of Stephens City, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells., Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.
Nutrition Facts : Calories 315 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
MEXICAN STUFFED SHELLS (OAMC)
You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**
Provided by Pamela
Categories Pasta Shells
Time 50m
Yield 12-18 shells
Number Of Ingredients 10
Steps:
- Brown ground beef and drain.
- Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together remaining 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°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
Tips:
- Use large pasta shells. This will allow you to stuff them with more filling and make them easier to eat.
- Cook the pasta shells al dente. This means cooking them until they are still slightly firm to the bite. This will prevent them from becoming mushy when you bake them.
- Use a variety of fillings. The recipe in the article uses a combination of ground beef, sausage, and cheese. You can also use other fillings, such as chicken, seafood, or vegetables.
- Be creative with your toppings. The recipe in the article uses a simple tomato sauce and cheese. You can also use other toppings, such as Alfredo sauce, pesto, or a combination of different sauces.
- Don't overcook the stuffed shells. Bake them until they are heated through and the cheese is melted and bubbly. Overcooking will make the pasta shells mushy.
Conclusion:
Mexican stuffed shells are a delicious and easy-to-make dish that is perfect for a weeknight meal. They are also a great way to use up leftover pasta. With a little creativity, you can make this dish your own by using different fillings and toppings. So next time you are looking for a new pasta dish to try, give Mexican stuffed shells a try. You won't be disappointed!
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