Mexican Stuffed Shells
I love Mexican food, and by Mexican food, I pretty much mean any form of ground meat combined with taco seasoning.
Yes, I do enjoy Mexican restaurants (Tex-Mex when I am in Texas), but at home, taco seasoning turns anything into Mexican for me. So, the other day when I was all set to make my usual recipe for Italian stuffed shells.
I decided to take the Mexican route replacing oregano with taco seasoning and marinara with enchilada sauce.
The end result was quite good, plus these are easy to make, easy to assemble, and I prepared everything in the morning and shoved it into the fridge for baking at dinner time.
1 pound ground beef
1/2 cup diced yellow onion(diced)
2 TBS taco seasoning
4 oz cream cheese
8 oz jumbo pasta shells
10 oz enchilada sauce
1 cup salsa1
1/4 cup cheddar cheese
1/2 cup mozzarella cheese
Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they’re done cooking.
Preheat your oven to 350 degrees.
Meanwhile, cook up your ground beef and onions over medium-high heat until cooked thoroughly.
Drain excess grease from the pan. Add in the taco seasoning and stir to mix.
Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom a 9×13 pan and spread around to cover.
Fill each jumbo shell with a heaping 1 TBS of meat mixture and place it into the pan with the sauce.
Repeat until all the shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the top of the shells.
Wrap pan in aluminum foil.
Bake for 30 minutes.
Remove foil and top with cheeses.
Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
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