Mexican Stuffed Shells
Try this Mexican Stuffed Shells recipe.
Try this Mexican Stuffed Shells recipe.
- Carbohydrate 49.3514251183126 g
- Cholesterol 606.430713386457 mg
- Fat 161.956962384331 g
- Fiber 9.91181908624298 g
- Protein 140.809098858084 g
- Saturated Fat 83.3630884394926 g
- Serving Size 1 1 recipe (1277g)
- Sodium 6109.53649573865 mg
- Sugar 39.4396060320697 g
- Trans Fat 18.0890788855545 g
- Calories 2220 calories
Step-by-step
- Bring a large pot of water to boil.
- Boil your pasta shells for about 10 minutes until cooked al dente.
- Rinse shells when done cooking.
- Preheat your oven to 350 degrees.
- Meanwhile, cook up your ground beef and onions over medium-high heat until cooked thoroughly.
- Drain the excess grease from the pan.
- Add in taco seasoning and stir to mix.
- Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout.
- Set aside.
- Combine your enchilada sauce and salsa in a small bowl.
- Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
- Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with sauce.
- Repeat until all shells or meat mixture is gone.
- Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
- Wrap the pan in aluminum foil.
- Bake for 30 minutes.
- Remove foil and top with cheeses.
- Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
My Favorite Weeknight Meal: Mexican Stuffed Shells
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and soccer practice, the last thing I want is to spend hours in the kitchen. That's why I've developed a love for recipes that are both flavorful and easy to prepare. Enter: Mexican Stuffed Shells. This dish is my go-to weeknight meal – it’s satisfying, comforting, and surprisingly quick to make.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different cheeses, add your favorite vegetables (like bell peppers or corn), or even use a different type of meat. I've sometimes substituted ground turkey or chicken for the beef, and the result is equally delicious. The key is to build layers of flavor. Starting with a savory ground meat filling seasoned with taco spices, then layering it with creamy enchilada sauce and a generous amount of melted cheese, creates a truly unforgettable dish. The jumbo pasta shells are perfect for holding all that deliciousness, making each bite a satisfying explosion of taste.
One of my favorite things about this recipe is the prep time is minimal. While the shells are boiling, I'm able to cook the meat and prep the other ingredients. It's multitasking at its finest! The baking time is also relatively short, meaning dinner is on the table in under an hour. That's a win in my book. The leftover shells, if any, reheat beautifully, making this a perfect dish for meal prepping as well. I often make a double batch on the weekend and have a quick and easy lunch ready for the week.
I love to serve my Mexican Stuffed Shells with a simple side salad. A fresh, crisp salad cuts through the richness of the shells and adds a lovely contrast in textures and flavors. Sometimes, I'll add a dollop of sour cream or guacamole on top for extra creaminess and a zing of freshness. However you choose to serve it, I promise you’ll love this recipe as much as I do. It’s a crowd-pleaser, perfect for family dinners, potlucks, or any occasion where you want a delicious and comforting meal without spending hours in the kitchen. Give it a try, and let me know what you think!
Tips and Tricks for Perfect Stuffed Shells:
- Don't overcook the shells: Cook them al dente, as they will continue to cook in the oven.
- Use a good quality enchilada sauce: This will make a big difference in the overall flavor.
- Don't be afraid to experiment with different cheeses: A blend of cheddar, mozzarella, and Monterey Jack is delicious.
- Add some vegetables: Diced bell peppers, onions, and corn would be a great addition.
- Make it ahead: You can assemble the shells ahead of time and bake them just before serving.
This recipe truly embodies my philosophy of cooking: delicious, simple, and quick. It’s perfect for busy weeknights, but impressive enough for a special occasion. So, the next time you’re looking for a flavorful and satisfying meal that won't take up your entire evening, give my Mexican Stuffed Shells a try. You won't regret it!
