MEXICAN CHICKEN STUFFED SHELLS RECIPE - (4.2/5)
Provided by cosmos2015
Number Of Ingredients 11
Steps:
- Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.
MEXICAN STUFFED SHELLS
My husband and I both love Mexican food-the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. -Norma Jean Shaw of Stephens City, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells., Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.
Nutrition Facts : Calories 315 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
MEXICAN STUFFED SHELLS
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
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
MEXICAN STUFFED SHELLS
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
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
EASY CHEESY MEXICAN STUFFED SHELLS
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
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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Reviews 47Calories 861 per servingCategory Main Dishes
- Preheat oven to 350°. In a frying pan cook ground sausage. Stir in spices and water and cook uncovered for about 20 minutes until the water cooks off. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside to cool.
- Cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
- Pour salsa on bottom of 9"x13" baking dish sprayed with non-stick cooking spray. Stuff each shell with the meat mixture. Place shells in 9"x13" pan open side up. Cover shells with enchilada sauce and sprinkle shredded cheese on top.
- Cover with foil and bake for 30 minutes. After 30 minutes, bake uncovered 10-15 minutes until cheese starts to brown.
MEXICAN STUFFED SHELLS - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
4.3/5 (31)Category Main CourseCuisine MexicanTotal Time 45 mins
- In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
- While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
- Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 15-20 minutes.
MEXICAN CHICKEN STUFFED SHELLS - GLENDA EMBREE
From glendaembree.com
Reviews 8Category Main DishCuisine MexicanEstimated Reading Time 7 mins
- Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them). If you cook them too long, they will be difficult to stuff. They are going to have additional cooking time in the oven. Drain the pasta and set aside while you make the filling.
- To assemble the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
- In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When the sauce is combined, pour it over the chicken mixture and mix well.
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