Pantry Mexican Shells And Cheese Recipes

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MEXICAN PASTA SHELLS



Mexican Pasta Shells image

Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

12 uncooked jumbo pasta shells
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 can (15 oz) Progresso™ pinto beans, drained, rinsed
1 1/2 teaspoons chili powder
1 package (3 oz) cream cheese, softened
3/4 cup Old El Paso™ taco sauce
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2 cup crushed corn chips
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
  • Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
  • Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
  • Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 45 mg, Fat 3, Fiber 7 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

EASY CHEESY MEXICAN STUFFED SHELLS



Easy Cheesy Mexican Stuffed Shells image

This is cheesy meaty goodness stuffed inside jumbo shells. This whole dish is bursting with Mexican flavors. The stuffing is creamy, cheesy, and seasoned perfectly. It was just the right about of cheese. The taco sauce and salsa are perfect for baking the shells with. It added so much flavor. This is a fairly quick dish to throw...

Provided by Jennifer J

Categories     Beef

Time 1h10m

Number Of Ingredients 13

2-3 lb ground beef, ground turkey, or shredded chicken
2 pkg low-sodium taco seasoning
5 oz cream cheese
16 jumbo pasta shells
2 c salsa, chunky
2 c taco sauce
1 c cheddar cheese, shredded
1 c Monterey jack cheese, shredded
2 c four cheese Mexican cheese, shredded (Kraft)
2 fresh jalapenos, minced (optional)
4 green onions, green parts only-chopped (optional)
sour cream, optional (topping)
1 medium can black olives (optional)

Steps:

  • 1. Preheat oven to 350°.
  • 2. In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
  • 3. Add cream cheese. Cover and simmer until cheese is melted.
  • 4. Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
  • 5. While ground beef is cooking, cook the pasta shells according to package directions; drain.
  • 6. Set shells out individually on cutting board or baking sheet so that they don't stick together.
  • 7. Pour salsa on bottom of a 9×13 baking dish.
  • 8. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
  • 9. Evenly cover shells with taco sauce.
  • 10. Cover dish with foil and bake for 30 minutes.
  • 11. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
  • 12. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

PANTRY PAELLA STYLE SHELLS AND CHEESE



Pantry Paella Style Shells and Cheese image

When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind. Remember this is a mac and cheese dish not real paella made with rice and without cheese.

Provided by Nyteglori

Categories     Macaroni And Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (12 ounce) boxes macaroni shells and cheese
bay leaf (optional)
1 (12 ounce) can chicken
1 (7 ounce) can shrimp
1 (4 ounce) can baby clams (optioinal)
1 (15 ounce) can lima beans or 1 (15 ounce) can peas
1 (4 ounce) can pimientos, cut in large strips
1 (15 ounce) can tomatoes with onion and garlic

Steps:

  • Prepare noodles as directed, adding bay leaf to cooking water. Do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
  • Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
  • Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.

Nutrition Facts : Calories 233, Fat 9.6, SaturatedFat 2.6, Cholesterol 118.2, Sodium 652.9, Carbohydrate 11.6, Fiber 2.9, Sugar 0.5, Protein 24.1

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