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Mexican Stuffed Shells
This Mexican Stuffed Shells recipe is packed with classic taco flavors in the convenience of jumbo pasta shells and a casserole dish.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- skillet
- bowl
- baking dish
📝 Preparation Steps
1
Preheat oven to 375 degrees. Meanwhile cook jumbo shells according to package instructions. Drain and set aside.
2
Heat olive oil in a large skillet. Add in ground beef and onion and cook until the beef gets browned and is no longer pink.
olive oil1 tbspground beef1 poundmedium onion, diced1tsp onion powder1/2
3
Add in the seasonings: garlic powder, onion powder, chili powder, oregano, paprika and cumin. Toss to coat the beef in spices and cook for one minute.
medium onion, diced1tsp onion powder1/2chili powder1 tbspcumin2 tspground beef1 pound
4
Stir in the softened cream cheese and turn the heat down to medium heat. Stir until the cream cheese has melted and incorporated into the ground beef mixture. Season with salt and pepper to taste.
cream cheese, softened4 ouncesground beef1 poundsalt and pepper to taste
5
In a small bowl combine salsa and enchilada sauce.
salsa1 cup
6
Spread half of the sauce mixture in the bottom of a 13 x 9 baking dish.
7
Stuff the shells with the beef mixture then place in the baking dish. Repeat until all of the beef filling is used.
ground beef1 pound
8
Top the shells with the remaining sauce mixture.
9
Sprinkle with cheese.
10
Bake for ⏱️ 15-20 minutes or until the cheese is melted and bubbly and the shells are heated through.
11
Serve immediately with extra enchilada sauce and cilantro, if desired.
Nutrition Facts
calories
439 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
886 mg
protein Content
22 g
trans Fat Content
1 g
cholesterol Content
88 mg
carbohydrate Content
24 g
saturated Fat Content
12 g
unsaturated Fat Content
12 g
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