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.
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Janshir Khan
[email protected]I'm not a fan of Mexican food, but these shells look interesting. I might give them a try.
Melissa Gragg
[email protected]My mom used to make these shells all the time when I was a kid. I can't wait to try this recipe and see if it brings back any memories.
saeed rasheed
[email protected]I'm going to try making these shells this weekend. They look so delicious!
Ibraahim Shiikh
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. My friends and family love it.
Ashis Chaudhary
[email protected]These shells were a bit too spicy for my taste, but my husband loved them. I'll probably make them again with less chili powder next time.
Ayegal Ayegal
[email protected]I'm not sure what went wrong, but my shells turned out really dry. The filling was bland and the sauce was too thin.
Jagat raj Kaphle (J2RK7)
[email protected]Delicious! I loved the combination of flavors and textures in this dish.
wolf girl
[email protected]These shells were super easy to make and turned out great! I used a jarred salsa instead of making my own, and it still tasted amazing.
Sadaf Khan
[email protected]I'm not a huge fan of Mexican food, but these shells were surprisingly good. The filling was flavorful and the sauce was creamy and rich.
Khan Rabbi
[email protected]Absolutely delicious! The cheese and sour cream sauce was the perfect topping. I will definitely be making this recipe again.
FRANCIS BARTHEZ TANDOH
[email protected]These shells were a great way to use up some leftover chorizo and corn. I also added some diced zucchini to the filling for extra veggies. The whole family enjoyed this recipe!
KKs’ Corner!!
[email protected]These Mexican stuffed shells were a hit at my dinner party! They were easy to make and so delicious. My friends loved the unique flavor combination of the chorizo, corn, and black beans. Will definitely be making these again!