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Mexican Stuffed Shells


Mexican Stuffed Shells




• 1 pound ground beef

• ½ cup yellow onion, diced

• 2 tablespoons taco seasoning


• 4 ounces cream cheese

• about 8 ounces giant noodle shells (some may break – I have 20 bowls total used but cooked 25)

• 10 ounces enchilada sauce

• 1 cup sauce

• 1¼ cup cheddar cheese


• ½ cup mozzarella cheese

Mexican Stuffed Shells new york times recipes



Bring a large pot of water to a boil.

Cook the pasta shells until al dente, about 10 minutes. Rinse the peels when you’re done cooking.


Preheat your oven to 350 degrees.

In the meantime, cook the minced meat and onions over medium-high heat.Drain excess fat from the pan.

Add the taco seasoning and stir.

Add the cream cheese and cook over medium heat until the cheese is blended and completely melted. Put aside.

Mix enchilada sauce and salsa in a small bowl.Pour about half of the enchilada sauce mixture into the bottom of a 9×13 pan and spread it out.


Fill each jumbo shell with 1 heaping tablespoon of meat mixture and add to pan with sauce.

Repeat until all of the peel or meat mixture is gone.

Pour remaining enchilada sauce mixture over shells.

Wrap the mold in aluminum foil.Bake for 30 minutes.

Remove aluminum foil and cover with cheese.

Return to the oven and bake for another 15 minutes until the cheese is melted and bubbly.

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