Mexican Stuffed Shells
- Ready In:
- 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)
- 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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