Mexican Stuffed Shells
This recipe for Mexican stuffed shells is jumbo pasta stuffed with taco meat, then covered with cheese and baked for perfection. A fun twist on classic stuffed shells that the whole family will love!
- 1 cup mild taco sauce
- 1 cup mild salsa
- 2 teaspoons vegetable oil
- 1 1/2 lbs lean ground beef I use 90% lean
- 3/4 cup onion finely diced
- 1 packet taco seasoning
- 12 ounces jumbo shell pasta cooked according to package directions
- 2 cups shredded cheese I use a blend of cheddar and Monterey jack
- 2 tablespoons chopped cilantro
- cooking spray
Preheat the oven to 375 degrees. Coat a 9" x 13" pan with cooking spray.
Place the taco sauce and salsa in a bowl and stir until combined. Spread the salsa mixture in an even layer at the bottom of the prepared pan.
Heat the vegetable oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes or until translucent.
Add the ground beef and taco seasoning to the pan. Cook, breaking up the meat with a spatula, for 5-6 minutes or until beef is cooked through.
Fill the pasta shells with the beef mixture and place them in the pan on top of the salsa sauce.
Sprinkle the cheese over the top of the shells.
Bake, uncovered, for 20 minutes or until cheese is melted and sauce is bubbly.
Sprinkle with chopped cilantro and serve.
Calories: 536kcal | Carbohydrates: 54g | Protein: 41g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 736mg | Potassium: 699mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1275IU | Vitamin C: 5.7mg | Calcium: 228mg | Iron: 4.4mg