Mexican Shells Casserole Recipes

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MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa.

Provided by AIMEE.HOWE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 5

Number Of Ingredients 9

36 jumbo pasta shells
1 pound lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 (8 ounce) can tomato sauce
¾ cup picante sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
  • Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
  • Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
  • Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
  • Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 657 calories, Carbohydrate 75.8 g, Cholesterol 85.7 mg, Fat 22.2 g, Fiber 8.5 g, Protein 36.6 g, SaturatedFat 10.3 g, Sodium 1712 mg, Sugar 7 g

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

Traditional stuffed shells meets the taco and the result is this Mexican Stuffed Shells casserole! Beef filled, taco seasoned, creamy, cheesy casserole that is bound to be a favorite with all!

Provided by The Cookin' Chicks

Time 50m

Number Of Ingredients 9

1 lb ground beef (or turkey)
2 tbsp taco seasoning (see recipe below)
4 oz cream cheese
8 oz jumbo pasta shells
10 oz red enchilada sauce
1 cup salsa
1 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
sour cream, avocado, tomato, lettuce (optional as toppings)

Steps:

  • In a large pot, boil water and cook pasta shells according to directions on box. Drain and rinse with cold water. Set aside.
  • Preheat oven to 350 degrees.
  • In a medium skillet, cook beef over medium high heat until no longer pink. Drain fat.
  • Add in the taco seasoning and mix well.
  • Stir in the cream cheese until combined.
  • In a medium bowl, combine the salsa and enchilada sauce.
  • To prepare casserole, pour half the enchilada/salsa mixture into the bottom of a 9 x 13 baking pan.
  • Stuff each cooked pasta shell with about 1 tbsp of beef mixture and place stuffed shell in baking pan.
  • Continue until all shells have been stuffed and pan is lined with shells.
  • Pour remaining sauce on top of stuffed shells evenly.
  • Cover pan with alumium foil and place pan in oven to cook for 30 minutes.
  • Remove foil and sprinkle both cheeses on top.
  • Return pan to oven for an additional 10 minutes, or until cheese is melted.
  • Serve with toppings of choice or as is! Enjoy!

MEXICAN STUFFED PASTA SHELLS



Mexican Stuffed Pasta Shells image

Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

12 uncooked jumbo pasta shells
1 medium onion, finely chopped
1 pound lean ground beef
1 1/2 teaspoons chili powder
1 package (3 ounces) cream cheese
3/4 cup Old El Paso™ taco sauce
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2 cup crushed corn chips
4 green onions, sliced
1/2 cup sour cream

Steps:

  • Heat oven to 350° F. Spray 9-inch square baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • In 10-inch skillet, cook ground beef and onion over medium-high heat 5 to 6 minutes, stirring occasionally, until beef is brown; drain.
  • Stir chili powder, cream cheese and 1/4 cup of the taco sauce into the beef mixture. Heat over medium-low heat 2 to 3 minutes, stirring occasionally, until cheese is melted. Remove from heat.
  • Fill pasta shells with beef mixture, using about 2 tablespoons for each shell. Place filled shells in dish. Pour remaining taco sauce over shells.
  • Cover; bake 20 minutes. Remove dish from oven; uncover. Sprinkle cheese and corn chips over shells. Bake about 10 minutes longer or until cheese is melted. Garnish pasta shells with sour cream and green onions.

Nutrition Facts : Calories 585, Carbohydrate 53 g, Cholesterol 90 mg, Fiber 3 g, Protein 29 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 340 mg

MEXI SHELLS



Mexi Shells image

Make an easy pasta dish pepped up with salsa, beans, chiles and cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 9

18 uncooked jumbo pasta shells
3/4 lb lean (at least 80%) ground beef
1 small onion, chopped (1/4 cup)
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 can (15 oz) chili beans in sauce, undrained
2 jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. Cook and drain pasta shells as directed on package.
  • Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.
  • In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.
  • Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Cholesterol 50 mg, Fat 1/2, Fiber 5 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 2220 mg, Sugar 9 g, TransFat 1/2 g

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

My husband and I both love Mexican food-the hotter the better. But since our children and friends like milder dishes, I created this recipe. It's delicious, inexpensive and quick to fix. -Norma Jean Shaw of Stephens City, Virginia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

24 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
2 cups salsa
1 can tomato sauce
1 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1 cup shredded reduced-fat Mexican cheese blend
TOPPINGS:
8 tablespoons reduced-fat sour cream
8 tablespoons salsa
1/4 cup sliced ripe olives
1/4 cup sliced green onions

Steps:

  • Cook pasta shells according to package directions; drain. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the salsa, tomato sauce, corn and beans. Spoon into pasta shells., Place in a 13x9-in. baking dish coated with cooking spray. Sprinkle with cheese. Cover and bake at 350° for 25-30 minutes or until heated through. Top with sour cream, salsa, olives and onions.

Nutrition Facts : Calories 315 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.

Provided by gailanng

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
1 (4 ounce) package cream cheese
14 -16 large pasta shells
1 cup salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed (optional)
3 green onions, chopped
1 cup sour cream

Steps:

  • Preheat oven to 350°.
  • In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
  • While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet so that they don't stick together.
  • Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  • After 30 minutes, add shredded cheese and crushed tortilla chips; bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

Nutrition Facts : Calories 493.9, Fat 37.4, SaturatedFat 20.1, Cholesterol 128.7, Sodium 1442.8, Carbohydrate 14.2, Fiber 2, Sugar 7.4, Protein 26.1

27 EASY MEXICAN CASSEROLES



27 Easy Mexican Casseroles image

Make a family feast in no time with these fantastic Mexican casserole recipes. Loaded with plenty of Tex-Mex goodness, they're quick and kid-approved.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 27

Easy Taco Casserole
Mexican Mac and Cheese (Baked Macaroni and Cheese)
Carnitas Pulled Pork Enchiladas
Walking Taco Casserole
One-Pot Cheesy Rice Chile Relleno Casserole
Beefy Cheesy Green Chile Bake
LOADED Chicken Taco Casserole
Tamale Pie
Mexican Ground Beef Casserole with Rice
Salsa Verde Chicken Casserole
Cheesy Baked Chilaquiles
Mexican Lasagna
Sopa Seca de Fideo
Breakfast Enchilada Overnight Bake
Baked Burrito Casserole
Mexican Green Chile Rice Casserole
One Skillet Mexican Rice Casserole
Dorito Casserole
Taco Stuffed Pepper Casserole
Tater Taco Casserole
Beef u0026amp; Black-Eyed Pea Burrito Casserole
Delicious Fiesta Chicken Casserole
Chicken Fajitas Casserole
The Best Mexican Chorizo Egg Bake
Quesadilla Casserole
Mexican Street Corn Casserole
Creamy Chicken Enchilada Casserole

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

Mexican Stuffed Shells - If you love Mexican food and love food that reheats well for leftovers, then try these simple, yet delicious Mexican Stuffed Shells. A perfect main dish recipe!

Provided by Janelle

Time 50m

Number Of Ingredients 11

25 jumbo pasta shells
1 lb ground beef or turkey
1 package taco seasoning or 2 Tablespoons of your own homemade
1 1/2 cup salsa (we like black bean & corn salsa)
4 ounces of cream cheese (1/2 a block), room temperature.
1 cup red enchilada sauce (or more per taste preference)
1 cup Cheddar cheese
1 cup Monterrey Jack cheese
Sour cream (optional)
Avocado (optional)
Black Olives (optional)

Steps:

  • Preheat oven to 350*F
  • Cook sells according to package directions. You'll want to make about 25 of them.
  • While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.
  • Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.
  • Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.
  • In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.
  • Stuff shells with beef mixture and put them into the pan, keep them close!
  • Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.
  • Bake for 20 minutes or until cheese is melted and shells are hot.
  • Top with sour cream, avocado, olives or additional salsa.

Nutrition Facts : Calories 945 calories, Carbohydrate 111 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 33 grams fat, Fiber 9 grams fiber, Protein 48 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 977 grams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

A girl I used to work with gave me this recipe, it is great my whole family loves this. If you like mexican food you have to try these.

Provided by children from A to Z

Categories     Pasta Shells

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

12 large pasta shells, cooked and drained
1 lb ground beef
1 (12 ounce) jar picante sauce
1/2 cup water
1 (8 ounce) can tomato sauce
1 (4 ounce) can diced green chilies
4 ounces shredded monterey jack cheese
1 (2 7/8 ounce) can Durkee onions

Steps:

  • Brown ground beef. Drain.
  • Combine picante sauce, water, and tomato sauce.
  • Stir 1/2 cup sauce, chilies, 1/2 cup cheese and 1/2 can durkee onions into ground beef. Mix well. Pour half of remaining sauce mixture on bottom of 8 x 12" baking dish.
  • Stuff cooked shells with meat mixture.
  • Arange shells in baking dish.
  • Pour remaining sauce over shells.
  • Bake covered at 350 degrees for 30 minute.
  • Top with remaining cheese and onions; bake uncovered 5 minute.

Nutrition Facts : Calories 270.2, Fat 17.6, SaturatedFat 8.3, Cholesterol 69.2, Sodium 953.7, Carbohydrate 7.8, Fiber 1.8, Sugar 4.2, Protein 20.6

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