Mexican Stuffed Shells
This is one of my all-time favorite recipes, and I make it for my family often by request! It sounds unique, but trust me, it will be a great conversation starter.
- 1 pound ground beef
- 1/2 cup yellow onion, diced
- 2 tablespoons taco seasoning
- 4 ounces cream cheese
- 8 ounces jumbo pasta shells
- 10 ounces enchilada sauce
- 1 cup salsa
- 1 1/4 cup cheddar cheese
- 1/2 cup mozzarella cheese
- Bring a large pot of water to boil.
- Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.
- Preheat your oven to 350 degrees fahrenheit.
- Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan.
- Add in the taco seasoning and stir to mix.
- Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
- Combine your enchilada sauce and salsa in a small bowl.
- Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover the bottom
- Fill each jumbo shell with a heaping tablespoon of meat mixture and place into the pan with the sauce.
- Repeat until all the shells or meat mixture is gone.
- Pour the remaining enchilada sauce salsa mixture over the top of the shells.
- Wrap pan in aluminum foil.
- Bake for 30 minutes, or until the filling is hot throughout the shells.
- Remove foil and top with shredded cheeses.
- Return pan to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Top with your favorite taco toppings, or enjoy as is.