Mexican Stuffed Pasta Shells
My family prefers a lot of spice so we use Hot Taco Seasoning and Hot Salsa, but this recipe tastes equally good with mild ingredients.
1 lbground beef
1 8 oz pkgcream cheese softened
1 3 oz pkgcream cheese softened
1 pkgtaco seasoning mix
1 smallonion chopped
1 can(s)ro tel (diced tomatoes and chili)
2 cmexican blend shredded cheese
1 boxjumbo pasta shells
1 Tbspbutter, melted
How to Make Mexican Stuffed Pasta Shells
- Preheat Oven to 350.
Saute chopped onion and Ground Beef until onion is translucent and beef is no longer pink. Add Taco Seasoning to Beef. Drain if necessary. Add Cream Cheese and stir until well blended. Pour Ro Tel into pan and mix all throughly.
- Boil Large Pot of Water, Add Shells, cook 8-10 minutes or until al dente; drain and toss cooked shells in melted butter.
- Fill each pasta shell with meat mixture. Spread half of salsa across bottom of 13 x 9 inch baking dish. Arrange filled pasta shells on top of salsa. Pour remaining Salsa on top and cover with foil. Bake in preheated oven for 15 minutes.
- Remove Foil, spread Cheese on Shells and return to oven uncovered, for an additional 15 minutes, or until cheese is all melted and lightly browned. Remove from oven.
- Have small bowls filled with chopped fresh Cilantro, Crushed Taco Chips, Chopped Green Onions, Olives and Sour Cream to use as toppings for shells.