Easy Cheesy Mexican Stuffed Shells Recipes

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MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

Mexican Stuffed Shells - If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect main dish recipe!

Provided by Janelle

Time 50m

Number Of Ingredients 11

25 jumbo pasta shells
1 lb ground beef or turkey
1 package taco seasoning or 2 Tablespoons of your own homemade
1 1/2 cup salsa (we like black bean & corn salsa)
4 ounces of cream cheese (1/2 a block), room temperature.
1 cup red enchilada sauce (or more per taste preference)
1 cup Cheddar cheese
1 cup Monterrey Jack cheese
Sour cream (optional)
Avocado (optional)
Black Olives (optional)

Steps:

  • Preheat oven to 350*F
  • Cook sells according to package directions. You'll want to make about 25 of them.
  • While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
  • Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
  • Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
  • In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.
  • Stuff shells with beef mixture and put them into the pan, keep them close!
  • Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
  • Bake for 20 minutes or until cheese is melted and shells are hot.
  • Top with sour cream, avocado, olives or additional salsa.

Nutrition Facts : Calories 945 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 977 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.

Provided by gailanng

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
1 (4 ounce) package cream cheese
14 -16 large pasta shells
1 cup 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

Steps:

  • Preheat oven to 350°.
  • In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
  • Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1

EASY CHEESY MEXICAN STUFFED SHELLS



Easy Cheesy Mexican Stuffed Shells image

This is cheesy meaty goodness stuffed inside jumbo shells. This whole dish is bursting with Mexican flavors. The stuffing is creamy, cheesy, and seasoned perfectly. It was just the right about of cheese. The taco sauce and salsa are perfect for baking the shells with. It added so much flavor. This is a fairly quick dish to throw...

Provided by Jennifer J

Categories     Beef

Time 1h10m

Number Of Ingredients 13

2-3 lb ground beef, ground turkey, or shredded chicken
2 pkg low-sodium taco seasoning
5 oz cream cheese
16 jumbo pasta shells
2 c salsa, chunky
2 c taco sauce
1 c cheddar cheese, shredded
1 c Monterey jack cheese, shredded
2 c four cheese Mexican cheese, shredded (Kraft)
2 fresh jalapenos, minced (optional)
4 green onions, green parts only-chopped (optional)
sour cream, optional (topping)
1 medium can black olives (optional)

Steps:

  • 1. Preheat oven to 350°.
  • 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
  • 3. Add cream cheese. Cover and simmer until cheese is melted.
  • 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
  • 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
  • 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
  • 7. Pour salsa on bottom of a 9×13 baking dish.
  • 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
  • 9. Evenly cover shells with taco sauce.
  • 10. Cover dish with foil and bake for 30 minutes.
  • 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
  • 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

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