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    You are in: Home / Recipes / Mexican Stuffed Shells (Oamc) Recipe
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    Mexican Stuffed Shells (Oamc)

    Average Rating:

     136 Total Reviews

    Showing 1-20 of 136

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    • on July 29, 2003

      Wow! These were awesome! I used one package of Yves brand vegetarian ground round and 1 tbsp. cumin, 1/2 tsp. chili powder and 1 tsp. chopped garlic instead of seasoning. I used marble cheese and the sauce was soooo good!!! A keeper for sure and very filling!

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    • on April 13, 2003

      A 5 * change for us!Had these for supper last night, will be keeping this one in my hard copy for when the grandkids visit, they'll love it, as we did! Scaled the recipe to half and had lots left for lunch today. Used 6 shells. Worked out great, nice taste and just enough heat, using medium salsa. Had to use cheddar, had no Monterey Jack. Will certainly make these again, thanks for sharing.

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    • on October 11, 2010

      When I first saw this recipe, I thought, there is no way this would feed my hefty family of four kids (ages ranging from 12-5) and two adults. I gave it a try anyway. I boiled one whole box of big shells and not limit myself to what the original recipe called for. Then I started to make the sauce and thought, Oh no I'm not going to have enough...I did add some cream cheese and like two different kinds of cheese to the sauce and boy was it delicious! All in All it made a huge batch in a 9 x 13 casserole pan and even had to double layer it. With great results I might add! Very easy to prepare! My kids loved it and so did I! I will be making this very often.

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    • on February 26, 2004

      A little messy to prepare, but worth the effort. Delicious!

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    • on February 18, 2004

      This was my first attempt at stuffing shells and I was so pleased with the results. The recipe was delicious with just the right amount of spices. I used cheddar cheese because that's what I had on hand, but next time I'd like to try the monterey jack. Thanks for sharing a great recipe!

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    • on February 17, 2004

      Made this for lunch and it turned out very nicely. My husband took some of the leftovers to work to share and all his buddies wanted the recipe. Even my picky 3-year-old cleaned her plate. Thanks for the great recipe!!!

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    • on February 10, 2004

      This was great made a double recipe none left even my husband which is not much on trying new foods really enjoyed it

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    • on February 04, 2004

      I feel bad but my husband and I just weren't that impressed with this, and we both love spicy Mexican type food. It wasn't bad, maybe just lacking a bit of a kick. We really couldn't put our finger on why we didn't care for this so I feel bad not giving it a good rating.

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    • on January 09, 2004

      yummy whole family enjoyed,it gave me a whole new outlook on stuffed shells

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    • on January 05, 2004

      I have been in a cooking rut and wanted something different for dinner. This was perfect and my family and I thought it was delicious. I used cheddar cheese because that is what I had but I think pepper-jack cheese would be a great idea, too. Will try it with that next time. The recipe worked as written. I wouldn't change anything. Thanks Pamela.

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    • on December 17, 2003

      Just finished that last of this dish for lunch. This is easy, good and foolproof. A little more salty than I'm used to (the taco seasoning mix, I'm sure) but still good.

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    • on December 03, 2003

      Made the whole recipe so have supper for another night (I got 16 shells). We really enjoyed these stuffed shells but certainly wouldn't want them too often. A nice change. Only had cheddar cheese on hand but followed the rest of the recipe.

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    • on December 01, 2003

      Pamela, this is a keeper at our house! I made a larger batch and it turned out great. I used a whole 250gr box of jumbo shells (al dente), 2 lbs ground beef, 3 tblsp of taco seasonning and 1 cup of water.Tomato sauce were 2 cans of 398ml, 1 tblsp of chilli powder. I used the Tex-Mex shredded cheese and put 1/2 cup into the beef mixutre. I had exactly enough filling to fill all the shells in the box. I sprinkled the rest of the cheese on top, before putting in in the oven, by error, but it turned out fine. Let stand, and then I topped them with green onion and chopped lettuce. These were so good, we kept "munching" on them the next day! Thanks, for a regular stapple at our house.

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    • on October 13, 2003

      Very Good. I made these for company, doubled the recipe, and everyone really enjoyed them. Great dish to prepare ahead of time and just pop in the oven before your company arrives.

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    • on September 03, 2003

      GREAT recipe! I actually made 16 shells but the 12 would have been enough for my husband and I. We both loved it and plan on making this apart of my recipe collection. Thanks for posting it!

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    • on July 14, 2003

      What a great recipe! Made this last night for the 2 of us and hubby and I both agreed it deserved 5 stars! I halved the recipe for just the 2 of us (however, I used 8 shells, not six). Used a little less onion to fit our taste, and used a mix of Monterey Jack and cheddar. Also, I didn't have any taco seasoning so I made my own: 1 T chili powder, 1/2 t salt, and a sprinkle of garlic powder. Sorry to "change" so much, but it was great either way! Had it again for lunch today; will definitely make this again!

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    • on May 22, 2012

      So delicious! My husband raved through every bite. I am making again tonight. I have also made with chicken because I was out of beef, and they were great! Thank you for the great recipe.

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    • on April 20, 2012

      I multiplied this recipe by 4 as I wanted to freeze it in individual portions. I used lasagne sheets as I couldn't find big shells so it became 18 foil takeaway containers of Mexican lasagne .Very quick and easy to make for such a load of food. Must say it was really yummy, with all my family thoroughly enjoying it. I served it with a nice big salad. This will become a regular when I do a bulk cooking session. Thanks for sharing :)

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    • on November 13, 2011

      I didn't like this but my husband thought it was okay. Probably won't make again.

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    • on October 20, 2011

      I made the whole recipe and froze half. It was very good and you can tailor to your own heat preferences. I will half the tomato sauce as it was a strong flavor and I added some cumin and a pinch of sugar to cut the "tomatoey" flavor. Love this idea for a great meal, thank you Pamela!

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    Nutritional Facts for Mexican Stuffed Shells (Oamc)

    Serving Size: 1 (1965 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.4
     
    Calories from Fat 73
    51%
    Total Fat 8.1 g
    12%
    Saturated Fat 3.6 g
    18%
    Cholesterol 31.7 mg
    10%
    Sodium 698.6 mg
    29%
    Total Carbohydrate 7.4 g
    2%
    Dietary Fiber 1.7 g
    7%
    Sugars 4.2 g
    16%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    pasta shells

    Detailed Nutrition Values About Nutrition Info

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