Mexican Stuffed Shells

Submitted by Food.com

"A whole new way to do taco night"

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 6

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)

directions

1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
2. 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.
3. 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.
4. Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

Reviews

[Kim S.]

This was very tasty. My kids even loved it! Will definitely keep in my recipes for future use.