Mexicanstuffedshells Recipes

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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

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

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 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

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

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 CHICKEN STUFFED SHELLS RECIPE - (4.2/5)



Mexican Chicken Stuffed Shells Recipe - (4.2/5) image

Provided by cosmos2015

Number Of Ingredients 11

4 cups chicken breast, cooked and chopped
1 can black beans, rinsed and drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers, diced
3 (8-ounce) blocks cream cheese, softened
2 cans diced tomatoes with chiles
1/4 to 1/2 cup chicken stock
1 teaspoon cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Steps:

  • Cook pasta shells in well salted, boiling water until al dente. If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling. Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer. To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients. In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.) Spread 3/4 cup picante sauce in the bottom of a large baking dish. (I used one 13x18x2-inch dish, but two 9×13-inch dishes should also work.) Reserve the final 1/4 cup for later. Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan. When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese. Cover the baking pan tightly with foil and bake at 350°F for about 30 minutes or until hot and bubbly.

STUFFED MEXICAN CHICKEN SHELLS RECIPE (FREEZER MEAL)



Stuffed Mexican Chicken Shells Recipe (Freezer Meal) image

The filling in these Stuffed Mexican Chicken shells is what makes them so delicious - shredded chicken, cream cheese, peppers, onions, black beans, and cumin. Top with salsa and cheese and it is dinner perfection!

Provided by Camille Beckstrand

Categories     Main Course

Time 50m

Number Of Ingredients 12

4 cups chicken breasts (cooked and diced)
15.5 ounces black beans (1 can, rinsed and drained)
6 green onions (diced)
1 green pepper (diced)
1 red pepper (diced)
24 ounces cream cheese (3 (8 oz blocks) softened, not melted)
28 ounces diced tomatoes with green chilis (2 (14 oz cans) rotel, or store brand)
¼ cup chicken broth
1 teaspoon cumin
1½ cups sharp cheddar cheese (shredded)
2 cups salsa
40 Jumbo Pasta shells

Steps:

  • Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them- if you cook them too long, they will be difficult to stuff). Drain the pasta and set aside while you make the filling.
  • For the filling, add diced chicken, drained black beans, green onions, diced peppers, and cumin into a large mixing bowl. Mix well.
  • In a separate bowl, mix the cream cheese, chicken broth and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well (if you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave).
  • You will need either 2 9x13" baking pans OR one large baking sheet. Spread 3/4 cup salsa in the bottom of each 9x13" baking pan.
  • Using a spoon, fill each of your cooked pasta shells with chicken mixture, setting them into the salsa-covered pan. Continue until all shells are filled and arranged in the pans.
  • When the pans are full, drizzle the shells with the remaining 1/2 cup of salsa (1/4 cup per pan) and then sprinkle with the shredded cheddar cheese.
  • Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.

Nutrition Facts : Calories 365 kcal, Carbohydrate 29 g, Protein 19 g, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 82 mg, Sodium 496 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving

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MEXICAN STUFFED SHELLS | DESSERT NOW DINNER LATER
2019-08-30 Preheat oven to 350*F. Start water for pasta & cook till al dente or just under (1-2 minutes less than recommended time.) In a frying pan, cook ground beef with the onion. Drain fat. Return meat to pan. Add taco seasoning mix & water. Stir for a couple minutes until evenly distributed & water is mostly absorbed.
From dessertnowdinnerlater.com


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