Mexican Stuffed Shells Recipe
Discover the ultimate fusion of Mexican and Italian cuisines with our delectable stuffed shells recipe. Indulge in layers of spicy ground beef, gooey melted cheese, and tangy enchilada sauce – a flavor explosion you won't want to miss!
Servings: 6
Calories: 460kcal
Ingredients
- 1 lb ground beef (or turkey)
- 2 tablespoon taco seasoning (see recipe below)
- 4 oz cream cheese
- 8 oz jumbo pasta shells
- 10 oz red enchilada sauce
- 1 cup salsa
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- sour cream, avocado, tomato, lettuce (optional as toppings)
Instructions
- In a large pot, boil water and cook pasta shells according to directions on box. Drain and rinse with cold water. Set aside.
- Preheat oven to 350 degrees.
- In a medium skillet, cook beef over medium high heat until no longer pink. Drain fat.
- Add in the taco seasoning and mix well.
- Stir in the cream cheese until combined.
- In a medium bowl, combine the salsa and enchilada sauce.
- To prepare casserole, pour half the enchilada/salsa mixture into the bottom of a 9 x 13 baking pan.
- Stuff each cooked pasta shell with about 1 tablespoon of beef mixture and place stuffed shell in baking pan.
- Continue until all shells have been stuffed and pan is lined with shells.
- Pour remaining sauce on top of stuffed shells evenly.
- Cover pan with alumium foil and place pan in oven to cook for 30 minutes.
- Remove foil and sprinkle both cheeses on top.
- Return pan to oven for an additional 10 minutes, or until cheese is melted.
- Serve with toppings of choice or as is! Enjoy!
Nutrition
Calories: 460kcal | Carbohydrates: 37g | Protein: 23g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 936mg | Potassium: 432mg | Fiber: 3g | Sugar: 7g | Vitamin A: 923IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 3mg
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