Mexican Stuffed Shells

Mexican Stuffed Shells

Mexican Stuffed Shells


Ingredients:

2 pounds ground beef

2 envelopes taco seasoning

1-1/2 cups water

1 package (8 ounces) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter, melted

1 cup salsa

1 cup taco sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1-1/2 cups crushed tortilla chips

1 cup sour cream

3 green onions, chopped


Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours. Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips.

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