Delicious MEXICAN STUFFED SHELLS

by Sheryl

If you are looking for a perfect Mexican-style dinner, then, look no more because this recipe for a Mexican Stuffed shell is all you need. It is a jumbo pasta dish that is filled with everything you love about tacos. It is stuffed with taco meat, covered with shredded cheese that’s beloved by many, and is baked to perfection. I love how creamy this dish is, what more is that you can make this with either chicken or ground beef. It is a traditional Mexican dish that is hearty, comforting, delicious, and a cult favorite!

INGREDIENTS

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
1 (4 ounces) package cream cheese
14 -16 large pasta shells
1 cup of salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed (optional)
3 green onions, chopped
1 cup sour cream

HOW TO MAKE MEXICAN STUFFED SHELLS

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Cook the ground beef in a frying pan, then, add in the taco seasoning. Prepare according to the package instructions.

Step 3: Stir in the cream cheese and simmer until the cheese is melted, covered. Make sure to blend thoroughly and set aside to cool completely.

Step 4: Meanwhile, cook the pasta shells following the package instruction and drain.

Step 5: Pour the pasta shells on a baking sheet and set out individually so they don’t stick together.

Step 6: In a 9 x 13-inch baking dish, pour the salsa at the bottom and make sure to stuff each pasta shell with the meat mixture.

Step 7: And place the shells in the dish open side up. Then, cover with taco sauce.

Step 8: Place inside the preheated oven and bake for 30 minutes, covered with foil.

Step 9: After baking for 30 minutes, add sprinkle the shredded cheese and continue baking for 10 to 15 minutes, uncovered.

Step 10: Once done, remove from the oven and top with green onions. Serve with sour cream or more salsa, your choice.

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