Mexican Stuffed Pasta Shells Food

MEXICAN STUFFED SHELLS WITH TURKEY RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil.
• Cook the pasta shells in the boiling water, stirring occasionally, for 12 minutes until tender yet firm to the bite. Drain.
• Preheat the oven to 350 degrees F.
• Combine the turkey, chopped green chiles, water, and taco seasoning in a large saucepan.
• Cook and stir for 8 to 10 minutes until the turkey is cooked through and the moisture is absorbed. Remove from heat.
• Spread the salsa in the bottom of a 9 x 13-inch baking pan.
• Stuff each pasta shell with some of the turkey mixture, then arrange on top of the salsa in the baking dish.
• Sprinkle cheddar cheese on top, then cover the pan with aluminum foil.
• Bake in the oven for 30 minutes until the cheese is melted and bubbly.
• Serve, and enjoy!

TACO STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a large skillet, cook and crumble beef over medium-high heat until no longer pink, 6-8 minutes. Stir in chili powder, cream cheese and 1/2 cup taco sauce until blended. Stir in 1/4 cup shredded cheese., Spoon about 2 tablespoons filling into each shell. Place in an 11x7-in. baking dish coated with cooking spray. Top with remaining taco sauce., Bake, covered, until heated through, 20-25 minutes. Sprinkle with remaining cheese; bake, uncovered, until cheese is melted, about 5 minutes. Sprinkle with chips., Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Top with cheese and chips as directed.

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

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.

TACO-STUFFED PASTA SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta shells as directed on box.
• Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 minutes, stirring frequently, until thoroughly cooked; drain. Add taco seasoning mix, crushed tomatoes and 1 cup of the shredded cheese; stir well until cheese is melted.
• Fill each pasta shell with about 1 tablespoon beef mixture; place in ungreased 13x9-inch (3-quart) glass baking dish. Top filled shells with plum tomatoes and chopped cilantro; sprinkle with remaining 1 cup cheese.
• Bake 15 to 20 minutes or until heated through and cheese is melted. Serve warm.

MEXICAN STUFFED SHELLS WITH TURKEY

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine turkey, chopped green chiles, water, and taco seasoning in a large saucepan; cook and stir until turkey is cooked through and moisture is absorbed, 8 to 10 minutes. Remove from heat.
• Spread salsa in the bottom of a 9x13-inch baking pan.
• Stuff each pasta shell with some of the turkey mixture and arrange on top of the salsa in the baking dish. Sprinkle Cheddar cheese on top. Cover pan with aluminum foil.
• Bake in the preheated oven until cheese is melted and bubbly, about 30 minutes.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
• Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
• Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
• Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS (OAMC)

Steps:

• Brown ground beef and drain.
• Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
• Mix together remaining salsa, tomato sauce,and chili powder.
• Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
• Fill each shell with the ground beef mixture and place in pan.
• Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
• Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
• If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

STUFFED MEXICAN CHICKEN SHELLS RECIPE (FREEZER MEAL)

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.

MEXICAN STUFFED PASTA SHELLS

Steps:

• Fill a large pot about half full of water. Add 1/2 tsp of salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add pasta shells. Heat to boiling again. Boil uncovered 11 to 13 min, stirring frequently, until tender. While the water is heating and the pasta shells are cooking, continue.
• Peel and chop onion. Cook groud beef and onion in a skillet over medium heat until beef is brown, drain any excess fat.
• Stir the chili powder, cream cheese, and 1/4 cup of the taco sauce into the beef in skillet. Heat over medium low heat 2-3 min, stirring occasionally, until cheese is melted. Remove from heat.
• Heat oven to 350'. Spray casserole or baking dish with cooking spray.
• Drain the pasta shells in a strainer. Fill the shells with beef mixture. About 2 tablespoons. Place filled shells in pan. Pour rest of 1/2 cup taco sauce over the shells.
• Cover with aluminium foil and bake 20 minute Remove the pan from oven. Sprinkle cheese (and corn chips if desired) over shells. Bake uncovered about 10 min longer or until cheese is melted. Peel and slice the green onions. Garnish pasta shells with sour cream and green onions, if desired,.

MEXICAN STUFFED SHELLS

Steps:

• Brown ground beef, drain. Combine picante sauce, water and tomato sauce. Stir 1/2 cup of sauce into ground beef, along with 1/2 cup cheese and 1/2 can French Fried Onions, mix well.
• Pour half of remaining sauce mixture on bottom of 10 inch round or 8x12 inch baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish, pour remaining sauce over shells.
• Bake at 350°F covered for 30 minutes. Remove from oven and top with remaining cheese and onions; bake uncovered for 5 minutes longer or until cheese is melted.

MEXICAN STUFFED PASTA SHELLS

Steps:

• 1. Preheat oven to 350°.
• 2. In a pan brown the ground beef; Drain once done. Add taco seasoning and prepare according to package directions. Add can rotel tomatoes (drained)then add cream cheese, cover and simmer until cheese is melted. Add 2 cups of Kraft four cheese Mexican. Add Olives or chopped cilantro(optional) Stir together and mix well. Set aside and cool completely.
• 3. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don't stick together
• 4. Mix Salsa and taco sauce together. Pour a thin layer of salsa mixture on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with remaining salsa mixture. Cover dish with foil and bake for 30 minutes
• 5. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or if desired. Serve with sour cream and/or more salsa.
• 6. I love the taste of cilantro so I add it to this dish. You can also use ground pork, chicken or turkey if you prefer. The meat mixture is good plain with tortilla chips, or layered using lasagna noodles (Mexican lasagna) or any type of macaroni (better then any box helper mix).

MEXICAN STUFFED PASTA SHELLS

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.