Stuffed shells

Imagine the delightful fusion of Mexican flavors with classic pasta, creating a dinner that’s sure to win over everyone at the table. These Mexican Stuffed Shells combine seasoned ground beef with gooey cheese, offering a delectable twist on the traditional Italian stuffed shells. Instead of the usual cheese and marinara filling, these shells are packed with a savory ground beef and cream cheese mixture, cooked in a rich bath of enchilada sauce and salsa, and finished with a layer of melted cheddar cheese.

Why You’ll Love This Recipe

This recipe is a perfect blend of comfort food and bold flavors, making it a fantastic choice for family dinners or gatherings. The creamy, cheesy filling paired with the spicy salsa and taco sauce creates a mouthwatering combination that’s hard to resist. Plus, it’s an easy-to-follow recipe that can be ready in about an hour, making it ideal for busy weeknights.

Kitchen Equipment You’ll Need

• Large pot for boiling pasta
• Skillet or frying pan for cooking ground beef
• 9×13 inch baking dish
• Aluminum foil
• Colander for draining pasta
• Mixing spoon

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 package low-sodium taco seasoning
• 4 ounces cream cheese
• 16 jumbo pasta shells
• 1 1/2 cups salsa
• 1 cup taco sauce
• 1 cup cheddar cheese
• 1 cup Monterrey jack cheese
• For toppings:
• 3 green onions
• Sour cream

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a skillet, brown the ground beef over medium heat. Add the taco seasoning and prepare according to the package directions.
3. Add the cream cheese to the beef mixture, cover, and simmer until the cheese is melted. Stir well and set aside to cool completely.
4. While the beef is cooking, prepare the pasta shells according to the package instructions for al dente. Drain and lay them out individually on a cutting board or baking sheet to prevent sticking.
5. Pour the salsa evenly over the bottom of a 9×13 inch baking dish.
6. Stuff each shell with 1-2 tablespoons of the meat mixture and place them open side up in the baking dish.
7. Evenly pour the taco sauce over the stuffed shells. Cover the dish with foil and bake for 30 minutes.
8. After 30 minutes, remove the foil, sprinkle the shredded cheese over the shells, and bake for an additional 10-15 minutes until the cheese is bubbly and melted.
9. Garnish with chopped green onions or olives if desired. Serve with sour cream and/or extra salsa.

Tips for Success

• Ensure the pasta shells are just al dente; they will continue cooking in the oven.
• Let the meat mixture cool slightly before stuffing to make handling easier.
• Cover the dish with foil to prevent the shells from drying out during baking.

Additional Tips and Variations

• For a spicier kick, add diced jalapeños to the meat mixture.
• Use ground turkey or chicken as a lighter alternative to beef.
• Swap the taco sauce with enchilada sauce for a different flavor profile.

Nutritional Highlights (Per Serving)

This dish is rich in protein and calcium, thanks to the beef and cheese. However, keep an eye on portion sizes as it can be calorie-dense. For a lighter version, consider using low-fat cheeses and lean ground meat.

Frequently Asked Questions (FAQ)

• Can I make this dish ahead of time? Yes, you can prepare the shells and refrigerate them for up to a day before baking.
• How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Can I freeze stuffed shells? Yes, freeze them before baking. Thaw in the refrigerator before baking as directed.

Conclusion

These Mexican Stuffed Shells are a delightful fusion of flavors that bring a fun twist to a classic dish. Easy to prepare and full of bold tastes, they’re sure to become a favorite in your household. Give this recipe a try and let us know how it turned out for you! Feel free to share your thoughts and any variations you tried in the comments below.