mexican stuffed shells
This Mexican dish is so easy but looks and taste as if you've put hours of work into it! It's not your typical Mexican dish either. You can make it as mild or as spicy as you like for your family. This has been a family favorite at our house for 18 years! I'm sure you'll love it too!
No Image
prep time
30 Min
cook time
20 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 box large pasta shells
- 1 pound ground beef
- 1 jar 18oz chunky salsa. your favorite
- 1 can 4.5oz chopped green chilies
- 1/2 cup water
- 1 can 8oz tomato sauce
- 1/4 teaspoon red pepper flakes (optional)
- 1 jar taco sauce
- 2 cups shredded monterey jack cheese
- - sour cream for topping
How To Make mexican stuffed shells
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Step 1Boil Pasta to al dente bite. (just under done) (if the pasta boils too long the shells will be too soft and they will tear apart when you try to fill them.) Drain, toss in olive oil gently! let cool for a minute or two.
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Step 2Brown ground beef. Drain well. To browned beef add, chunky salsa, green chilies, water, 1/2 of the tomato sauce, red pepper flakes (if desired). Simmer 10 minutes on low. -
Step 3Spray Pam on the sides (only) of a 9x13 baking dish. Pour the other 1/2 of tomato sauce in dish to cover bottom.
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Step 4Fill shells with about 2-3 tablespoons of meat mixture. Arrange in a single layer in the baking dish.
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Step 5Sprinkle on monterey jack cheese.
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Step 6Spray the back of foil so the cheese will not stick. Cover dish and Bake on 350* for 20-25 minutes or until heated through.
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Step 7Top with sour cream and taco sauce if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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