Recipe: Mexican Stuffed Shells
Description:
This delightful recipe for Mexican Stuffed Shells holds a special place in my heart, as it was graciously shared by my friend Tracy Thomas during a fundraising endeavor for a recipe book. Tracy’s contribution stood out among the rest, and it quickly became a favorite in my household. Perfect for potlucks or cozy winter dinners, this dish embodies the comforting flavors of Mexican cuisine, all wrapped up in a convenient pasta shell package. It’s a true testament to the power of community and sharing recipes with loved ones.
Cooking Time: 45 minutes
Preparation Time: 20 minutes
Total Time: 1 hour 5 minutes
Recipe Category: One Dish Meal
Keywords: Pasta Shells, Onions, Vegetable, Meat, Mexican, Potluck, Winter, Oven, Beginner Cook, < 4 Hours, Easy
Nutritional Information (per serving):
- Calories: 522.9
- Fat Content: 35.5g
- Saturated Fat Content: 18.2g
- Cholesterol Content: 130.6mg
- Sodium Content: 1258.5mg
- Carbohydrate Content: 13.2g
- Fiber Content: 2.8g
- Sugar Content: 7g
- Protein Content: 38.6g
Ingredients:
- 20 pasta shells
- 1 lb ground beef
- 1 cup water
- 1 (8 oz) can tomato sauce
- 1 (4 oz) can diced green chilies
- 1 1/2 cups shredded Monterey Jack cheese
- 1 cup French Fried Onions
- 1 cup picante sauce
Instructions:
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Preheat oven: Begin by preheating your oven to 350°F (175°C). This ensures that it’s ready to go when your stuffed shells are prepared.
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Prepare ground beef: In a skillet over medium heat, brown the ground beef until cooked through. Once browned, drain any excess fat from the skillet.
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Prepare sauce: In a mixing bowl, combine the picante sauce, water, and tomato sauce. This flavorful sauce will serve as the base for your stuffed shells.
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Mix ground beef: To the cooked ground beef, add 1/2 cup of the prepared picante sauce mixture, along with the diced green chilies, 1/2 cup of shredded Monterey Jack cheese, and 1/2 cup of French Fried Onions. Mix these ingredients together until well combined, creating a deliciously seasoned filling for your shells.
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Prepare baking dish: Pour half of the remaining picante sauce mixture into the bottom of a 9×12 inch baking dish, spreading it out evenly to coat the bottom.
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Stuff shells: Carefully stuff each cooked pasta shell with the ground beef mixture, ensuring they are evenly filled and packed with flavor.
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Arrange in baking dish: Arrange the stuffed shells in the prepared baking dish, nestling them snugly together to fit. Once arranged, pour the remaining picante sauce mixture over the top of the shells, covering them completely with the flavorful sauce.
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Bake: Place the baking dish, uncovered, in the preheated oven. Allow the stuffed shells to bake for approximately 30 minutes, or until heated through and bubbly.
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Add toppings: Once the shells are baked, remove them from the oven and sprinkle the remaining shredded Monterey Jack cheese and French Fried Onions over the top. Return the dish to the oven and continue to bake, uncovered, for an additional 15 minutes, or until the cheese is melted and golden brown.
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Serve: Once fully cooked and beautifully golden, remove the Mexican Stuffed Shells from the oven and allow them to cool slightly before serving. Garnish with fresh cilantro, if desired, and enjoy this delicious dish with your family and friends!
These Mexican Stuffed Shells are a guaranteed crowd-pleaser, combining the comforting flavors of Mexican cuisine with the convenience of a classic pasta dish. Whether you’re serving them up for a potluck dinner or enjoying a cozy night in, this recipe is sure to become a favorite in your household, just as it has in mine. So gather your ingredients, preheat your oven, and get ready to delight your taste buds with this irresistible dish! 🍽️🌶️🧀
