Mexican Stuffed Shells

"Not your typical stuffed shells!"
 
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photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. My spouse eats in ph 3 of South Beach as a way of life, so I use whole wheat pasta. I couldn't find whole wheat shells, so I turned this into lasagna. I used a soft mexican cheese instead of the mexican blend, ground turkey instead of beef, and I added ground red pepper and ground chipotle for some heat and smokiness. He loved it!
     
  2. Really easy to make. A very good twist on stuffed shells. I always add more cheese, kept everything the same.
     
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Tweaks

  1. My spouse eats in ph 3 of South Beach as a way of life, so I use whole wheat pasta. I couldn't find whole wheat shells, so I turned this into lasagna. I used a soft mexican cheese instead of the mexican blend, ground turkey instead of beef, and I added ground red pepper and ground chipotle for some heat and smokiness. He loved it!
     

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