Mexican Stuffed Shells


1 lb ground beef (or ground turkey)

1 package low-sodium taco seasoning

4 oz. cream cheese 20 jumbo pasta shells (about 6 oz.)

1 1/2 c. salsa

1 c. taco sauce

1 c. cheddar cheese (or just use all of one kind of cheese)

1 c. Monterrey jack cheese


3 green onions Sour cream


Stage 1: Prepare the stove. Preheat it to 350 degrees.

Stage 2: Cook the ground meat in a skillet until brown. Add the taco preparing and get ready following the bundle headings. Presently, add the cream cheddar and cover the container with the top. Allow all that to stew until the cheddar has softened. Mix well until consolidated and put away to totally cool.

Stage 3: meanwhile, cook the pasta shell following the bundle bearings. Channel when done. On a cutting board or baking sheet, set the shells independently.

Stage 4: On the lower part of a 9 x 13-inch baking dish, pour the salsa. With 1 to 2 tbsp meat blend, stuff each shell and put them open-side-up on the pre-arranged dish. Pour the taco sauce over so it equitably covers the stuffed shells. Utilizing foil, tent the dish. Place in the preheated stove and prepare for around 15 to 20 minutes.

Stage 5: Uncover following 15 to 20 minutes and sprinkle the destroyed cheddar on top. What’s more, continue baking for one more 5 to 10 minutes until the cheddar has softened. Eliminate from the stove when done, and whenever wanted embellish with green onions or olives. Appreciate with acrid cream or potentially additional salsa.

Enjoy !

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