Mexican Stuffed Shells (Oamc)

Recipe by Pamela
READY IN: 50mins


  • 12 -18
    large pasta shells, cooked
  • 3
    tablespoons taco seasoning, I use <a href="">Bulk Taco Seasoning Mix</a>
  • 12
    cup water
  • 1
    onion, chopped
  • 1 12
    cups salsa, divided
  • 1
    cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • chili powder, to taste
  • green onion, for garnish


  • Brown ground beef and drain.
  • Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
  • Mix together remaining salsa, tomato sauce,and chili powder.
  • Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  • Fill each shell with the ground beef mixture and place in pan.
  • Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
  • Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  • If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.