Mexican Stuffed Shells

Mexican Stuffed Shells offer a delightful fusion of Italian pasta and Mexican flavors, creating a dish that’s both comforting and zesty. With layers of seasoned ground beef, creamy cheeses, and a savory sauce, these shells are sure to become a favorite in your household. Let’s dive into how to prepare this delicious meal!

Ingredients:

• 1 pound ground beef
• 1/2 cup diced yellow onion
• 2 tablespoons taco seasoning
• 4 ounces cream cheese
• 8 ounces jumbo pasta shells
• 10 ounces enchilada sauce
• 1 cup salsa
• 1/4 cup cheddar cheese
• 1/2 cup mozzarella cheese

Directions:

1. Prepare the Pasta Shells: Begin by bringing a large pot of water to boil. Cook the jumbo pasta shells in the boiling water for about 10 minutes or until they are cooked al dente according to the package instructions. Once cooked, rinse the shells under cold water and set them aside.
2. Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit, ensuring it’s ready for baking.
3. Cook the Ground Beef Mixture: In a skillet over medium-high heat, cook the ground beef and diced onions until the beef is thoroughly cooked and the onions are tender. Drain any excess grease from the pan. Add the taco seasoning to the beef mixture, stirring well to combine. Then, mix in the cream cheese until it melts and blends evenly throughout. Set the mixture aside.
4. Prepare the Sauce: In a small bowl, combine the enchilada sauce and salsa, stirring until well mixed.
5. Assemble the Stuffed Shells: Pour about half of the enchilada sauce and salsa mixture into the bottom of a 9×13-inch baking pan, spreading it evenly to cover the bottom. Stuff each jumbo shell with a heaping tablespoon of the beef mixture and place them in the pan over the sauce.
6. Bake the Stuffed Shells: Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes.
7. Add Cheese Topping: After 30 minutes, remove the foil from the pan and sprinkle the cheddar and mozzarella cheeses over the top of the shells.
8. Final Bake: Return the pan to the oven and bake, uncovered, for an additional 15 minutes or until the cheese is melted and bubbly.

Tips:

• You can customize the level of spiciness by choosing mild, medium, or hot salsa.
• Feel free to add diced jalapenos or green chilies to the beef mixture for an extra kick of flavor.
• Garnish the finished dish with fresh cilantro or sliced green onions for a pop of color and freshness.

Conclusion:
Mexican Stuffed Shells are a delightful twist on traditional pasta dishes, combining the flavors of Mexico with the comfort of stuffed pasta shells. With layers of seasoned beef, creamy cheeses, and zesty sauce, this dish is sure to be a hit at your dinner table. Enjoy the fusion of flavors and textures in every bite!

1. Can I Substitute Ground Beef with Another Protein?

• Yes, you can certainly substitute ground beef with other proteins such as ground turkey, ground chicken, or even plant-based alternatives like textured vegetable protein (TVP) or crumbled tofu for a vegetarian version. Adjust seasoning and cooking time accordingly to suit your preferred protein choice.

1. Can I Prepare Mexican Stuffed Shells Ahead of Time?

• Absolutely! Mexican Stuffed Shells are a great make-ahead dish. You can assemble the stuffed shells and store them in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 24 hours before baking. Simply follow the recipe instructions up to the point of baking, cover the dish, and refrigerate. When you’re ready to bake, remove the dish from the refrigerator, allow it to come to room temperature for about 30 minutes, then bake as directed in the recipe.

1. What Are Some Variations I Can Try with This Recipe?

• There are endless variations you can try to customize this recipe to your taste preferences:
  • Add black beans, corn kernels, diced bell peppers, or chopped spinach to the beef mixture for added texture and flavor.
  • Experiment with different types of cheese such as Monterey Jack, pepper jack, or Mexican blend cheese for a more robust flavor profile.
  • Instead of using traditional enchilada sauce and salsa, try using a homemade salsa verde or mole sauce for a unique twist.
  • For a lighter version, you can use ground turkey or chicken and opt for low-fat cream cheese or Greek yogurt instead of regular cream cheese.
  • If you prefer a spicier kick, add diced jalapenos or chipotle peppers to the beef mixture or sauce.

1. Can I Freeze Mexican Stuffed Shells for Later?

• Yes, Mexican Stuffed Shells freeze exceptionally well, making them perfect for meal prep or batch cooking. After assembling the stuffed shells in the baking dish, cover the dish tightly with aluminum foil and freeze for up to 2-3 months. To bake from frozen, allow the dish to thaw in the refrigerator overnight. Then, bake as directed in the recipe, adding a few extra minutes to the baking time to ensure the shells are heated through. Alternatively, you can bake the shells straight from frozen, but be sure to increase the baking time to ensure they are thoroughly heated.