MEXICAN STUFFED SHELLS
Make and share this Mexican Stuffed Shells recipe from Food.com.
Provided by Marie Sparks
Categories Pasta Shells
Time 1h
Yield 32 Shells, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 4 quarts of lightly salted water to a rolling boil over high heat. Gently stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, approximately 10 minutes until pasta shells are al dente. Drain and rinse with cold water. Arrange pasta shells on waxed paper until ready to stuff.
- Brown ground beef in medium saucepan with salt & pepper to taste. Drain grease. Add to the ground beef 1/3 of the tomato sauce, all of the picante sauce & green chiles, 1/2 cup cheese and 1/2 the ff onions. Mix all together.
- Pour 1/3 of the tomato sauce into a sprayed 9 x 13 baking dish, to cover bottom of dish. Stuff pasta shells with meat mixture and arrange in dish. Pour remaining 1/3 cup tomato sauce over top of shells. Sprinkle with remaining 1/2 cup cheese. Cover and bake 1/2 hour at 350 degrees. Sprinkle remaining ff onions over shells. Bake uncovered an additional 10 minutes.
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Jane Tharratt
[email protected]The shells were a bit overcooked, but the filling was delicious. I would try this recipe again, but cook the shells for a shorter amount of time.
qazi zeeshan
[email protected]These shells were a bit bland. I added some extra garlic and cumin, and it was much better.
MD Sumon Marjan
[email protected]These shells were a bit too spicy for my taste, but I still enjoyed them. I would just use less chili powder next time.
Zele Osoikhia
[email protected]I'm not a big fan of Mexican food, but I really enjoyed these shells. The filling was flavorful and the shells were cooked perfectly.
Al Shahzid Naime
[email protected]These shells were easy to make and turned out great! I used a jarred salsa for the filling, which made it even easier.
Kane Jackson
[email protected]I loved the unique flavor of these shells. The filling was creamy and flavorful, and the shells were cooked perfectly.
Mensah George
[email protected]These shells were a great way to use up some leftover chicken. The filling was flavorful and the shells were cooked perfectly.
Darlene Penno
[email protected]The shells were a bit overcooked, but the filling was delicious. I would try this recipe again, but cook the shells for a shorter amount of time.
Dieynaba Niokane
[email protected]I found the filling to be a bit bland. I added some extra spices and it was much better.
Naa'ilah Kariem
[email protected]These shells were a bit too spicy for my taste, but my husband loved them. The filling was flavorful and the shells were cooked well.
Jake Griffin
[email protected]My family loved these stuffed shells! The filling was creamy and flavorful, and the shells were cooked perfectly. I will definitely be making these again.
Sangat Baloch
[email protected]I love stuffed shells, and this Mexican version is a new favorite. The filling was cheesy and flavorful, and the shells were cooked perfectly.
Billy Brooks
[email protected]These shells were easy to make and turned out great! I used a jarred salsa for the filling, which made it even easier. The shells were tender and the filling was flavorful.
Tamim Saif
[email protected]I've never tried Mexican-style stuffed shells before, but I'm so glad I did! The filling was delicious, with a nice kick of spice. The shells were cooked perfectly and held the filling well.
Rotna Begum
[email protected]These Mexican Stuffed Shells were a hit! My family loved the unique flavor combination of the Mexican-inspired filling and the classic Italian pasta shell. The shells were cooked perfectly, and the filling was creamy and flavorful.