Mexican Stuffed Shells Oamc Recipes

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS (OAMC)

Steps:

• Brown ground beef and drain.
• Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
• Mix together remaining salsa, tomato sauce,and chili powder.
• Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
• Fill each shell with the ground beef mixture and place in pan.
• Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
• Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
• If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
• Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
• Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
• Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

Steps:

• First brown your turkey meat and start boiling your jumbo shells, they should be done in about ten minutes.
• While that is cooking, in a large bowl add your tomato sauce and picante sauce mix well, and layer bottom of 13x9-inch baking dish with just enough to cover bottom save rest for shells.
• When meat is done, drain, and add chiles, onion, half of ricotta cheese or more if you like it really cheesy, 1/2 cup on fried onions, and 1/2 cup of your tomato sauce mixture. Stir well on no heat and set aside.
• When shells are done drain and rinse.
• Now your ready to fill as many shells as you can with mixture. Arrange in baking pan, top each with more of your sauce mixture and a pinch of shredded cheese on each. You may need another pan depending on how big you stuff shells.
• Cover with foil and bake at 325°F for 25 minutes, then if desired sprinkle some more crunched up fried onions and more shredded cheese. Bake uncovered for 5 more minutes.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 F.
• Brown ground beef and drain.
• Combine picante sauce, water and tomato sauce.
• Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
• Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
• Stuff cooked shells with ground beef mixture.
• Arrange shells in baking dish and pour remaining sauce over the shells.
• Bake uncovered at 350 F.
• for 30 minutes.
• Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.