Best 6 Mexican Stuffed Shells With Ground Beef Recipes
**Discover the Exciting Flavors of Mexican Stuffed Shells: A Culinary Adventure Awaits**
Embark on a delightful culinary journey with our tantalizing Mexican stuffed shells, a harmonious blend of classic Italian pasta and bold Mexican flavors. These jumbo pasta shells are generously filled with a flavorful ground beef mixture, perfectly seasoned with aromatic Mexican spices, and smothered in a rich and creamy tomato sauce. Topped with a blend of melted cheeses, these stuffed shells are baked to perfection, resulting in a delightful combination of textures and flavors that will tantalize your taste buds. Alongside this star recipe, we present a collection of diverse yet equally delectable stuffed shell variations, each offering a unique culinary experience. From a vegetarian-friendly spinach and ricotta filling to a seafood extravaganza of shrimp and crab, our recipes cater to various dietary preferences and culinary desires. Prepare to be captivated by the vibrant flavors and textures of these Mexican stuffed shells, a dish that promises to transport you to a culinary oasis.
MEXICAN STUFFED PASTA SHELLS
Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
- In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
- Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
- Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
- Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.
Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg
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
CONTEST-WINNING TACO CASSEROLE
My preschooler doesn't eat ground beef unless it's taco flavored, so I came up with this casserole we all like. To make assembly easy, I prepare the taco meat and freeze several bags at a time. I also cook the noodles over the weekend for a timely supper later in the week. -Kathy Wilson, Romeoville, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture., Transfer to a greased 11x7-in. baking dish. Cover and bake 20 minutes. Uncover; sprinkle with tortilla chips. Bake until heated through, about 10 minutes longer.
Nutrition Facts :
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
Mexican Stuffed Shells - If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect main dish recipe!
Provided by Janelle
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- Cook sells according to package directions. You'll want to make about 25 of them.
- While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
- Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
- Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
- In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.
- Stuff shells with beef mixture and put them into the pan, keep them close!
- Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
- Bake for 20 minutes or until cheese is melted and shells are hot.
- Top with sour cream, avocado, olives or additional salsa.
Nutrition Facts : Calories 945 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 977 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MEXICAN STUFFED SHELLS
I received this recipe from a friend several years ago. We were doing a fund raising recipe book and this was one of the recipes Tracy Thomas submitted. It was one of the first recipes I tried after we completed the recipe book.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Brown ground beef and drain.
- Combine picante sauce, water and tomato sauce.
- Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
- Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
- Stuff cooked shells with ground beef mixture.
- Arrange shells in baking dish and pour remaining sauce over the shells.
- Bake uncovered at 350 F.
- for 30 minutes.
- Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.
Tips:
- Use a variety of cheeses. This recipe calls for a blend of mozzarella and Parmesan, but you can use any type of cheese that you like. Some other good options include cheddar, Monterey Jack, or fontina.
- Don't overcook the shells. The shells should be cooked al dente, or slightly firm to the bite. If you overcook them, they will become mushy and difficult to stuff.
- Let the shells cool slightly before stuffing them. This will help to prevent the cheese from melting and running out of the shells.
- Be careful when stuffing the shells. Use a small spoon or your fingers to gently stuff the shells, being careful not to tear them.
- Bake the shells until they are golden brown and bubbly. This will take about 15-20 minutes.
- Serve the shells immediately. These shells are best served hot, topped with your favorite sauce and toppings.
Conclusion:
Mexican stuffed shells are a delicious and easy-to-make dish that is perfect for any occasion. They are also a great way to use up leftover ground beef. With a few simple ingredients, you can create a meal that the whole family will love. So next time you are looking for a quick and easy dinner idea, give these Mexican stuffed shells a try. You won't be disappointed!
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