Mexican Stuffed Shells

November 09, 2012


It has been a while since I posted a Mexican/Taco-tasting inspired dish. This one is a bit different than our norm.  Instead of the regular taco shells, these tasty bites are enclosed in large pasta shells. Same great flavors..just a different presentation as you see.   I actually made two versions of this dinner on the same night. One..the above stated Mexican  dish and then, a red sauce/mozzarella cheese version.  I really wanted these and wasn't too sure if Mr Plain would eat them..so, I split the recipe.  I don't do this often, it's a bunch more work, but, it was totally worth it.  Mr Plain wouldn't touch these with a ten foot poll, so, the red sauce/mozzarella version suited him just fine (he loved them) and of course, I made a huge pig of myself and ate entirely too many of the Mexican version!  So, I am giving you 2 recipes today..only a picture for one..because, well..I liked this better and it was a bit more interesting than regular ole' stuffed shells ( not to offend anyone who likes regular ole' stuffed shells!)  They were both really delicious..so, give one of them a try or both.

Mexican Shells Adapted From 
Red Sauce Stuffed Shells Adapted From

Mexican Stuffed Shells:


Ingredients:
1lb ground beef ( or ground turkey)
1 envelope taco seasoning (or homemade)
4oz cream cheese
14-16 jumbo shells
1 1/2 cups salsa ( jarred or homemade)
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterrey jack cheese

Directions:
Preheat oven to 350 degrees. Cook jumbo shells according to box directions.  Brown ground beef in a skillet.  Add taco seasoning and simmer for 5-10 minutes.  Stir in cream cheese. Cover and mix until cream cheese is melted.  Let beef cool. When pasta is cooked, drain and keep shells separately, so, they don't stick together.  Spread salsa on the bottom of a 9x13 baking dish. Stuff each shell with meat mixture and place in pan open side up.  Spoon taco sauce over shells.  Cover and bake for 30 minutes.  Remove cover after 30 minutes and add shredded cheeses.  Bake (with cover off)  an additional 10 minutes or until cheese is melted.

Red Sauce Stuffed Shells:

Directions:
1lb ground beef (or ground turkey)
14-16 jumbo shells
2 cups spaghetti sauce, separated
1 1/2 cups shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees.  Cooks jumbo shells according to package directions.  Brown ground beef. Stir in 1/2 cup spaghetti sauce and combine well.  Once shells are cooked, drain and keep the shells separately, so, they do not stick together.  Spread approx 3-4 cup spaghetti sauce on the bottom of a a 9 x13 baking dish.  Fill shells with meat mixture. Cover and bake for 30 minutes.  Remove cover and bake an additional 10 minutes ( with cover off) or until cheese is melted.




8 comments

  1. This sounds so yummy! Definitely going to try it.

    ReplyDelete
    Replies
    1. Thanks Meghan! Let me know how you like them.

      Delete
  2. Thanks for sharing on Foodie Friends Friday Linky Party! You had me when you combined an Italian dish with a Mexican twist. . .My two favorites! I must give your Mexican stuffed shell version a try.

    ReplyDelete
  3. I have a pretty similar version of these taco stuffed shells and my family loves them,I like to top them with crushed tortilla chips. I never thought to make some with red sauce and meat, I'll have to try that!

    ReplyDelete
    Replies
    1. I like the chips idea Steph..next time, I will try it :)
      Thank you for stopping by!

      Delete
  4. What a creative idea, to use pasta shells instead of tortillas for a Mexican inspiration. Sure, the Italian version is great but these sound equally wonderful. No picky eaters here. :)

    ReplyDelete
    Replies
    1. Thanks Anita! You are lucky..too many picky eaters around here :)

      Delete

Thank you for taking the time to leave a comment!