Mexican Stuffed Shells

Name: Mexican Stuffed Shells
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil, plus more for oiling baking dish; 1/2 medium red onion, small diced; 1 garlic clove, chopped; 1 lb ground beef; 2 tablespoons taco seasoning; 1/4 teaspoon kosher salt; 1 1/2 cups chunky salsa, black bean and corn if available; 4 ounces cream cheese, cut into pieces; 1/4 cup grated cheddar cheese, plus 1 cup for topping; 1/4 cup grated monterey jack cheese, plus 1 cup for topping; 1 cup red enchilada sauce; 24 jumbo pasta shells, cooked; 1 1/2-2 cups fresh pico de gallo (for garnish); 1/2 cup cilantro leaf (for garnish); sour cream (optional topping)

(1)

Recipe by Food.com

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil, plus more for oiling baking dish
¹⁄₂

medium red onion, small diced
1

garlic clove, chopped
1

lb ground beef
2

tablespoons taco seasoning
¹⁄₄

teaspoon kosher salt
1 ¹⁄₂

cups chunky salsa, black bean and corn if available
4

ounces cream cheese, cut into pieces
¹⁄₄

cup grated cheddar cheese, plus 1 cup for topping
¹⁄₄

cup grated monterey jack cheese, plus 1 cup for topping
1

cup red enchilada sauce
24

jumbo pasta shells, cooked
1 ¹⁄₂ - 2

cups fresh pico de gallo (for garnish)
¹⁄₂

cup cilantro leaf (for garnish)
sour cream (optional topping)

DIRECTIONS

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

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