MEXICAN STUFFED SHELLS
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
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 WITH TURKEY RECIPE
Enjoy a warm plate of stuffed shells loaded with filling turkey and tasteful taco seasoning for a hearty meal! Just cook it up in under two hours.
Provided by Samantha Kim
Categories Pasta Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
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!
Nutrition Facts : Carbohydrate 39.18g, Cholesterol 103.49mg, Fat 17.80g, Fiber 2.91g, Protein 34.99g, SaturatedFat 7.22g, ServingSize 8.00, Sodium 778.53mg, Sugar 0.00, UnsaturatedFat 5.16g
MEXICAN TURKEY STUFFED SHELLS
A Complete Meal, Quickly
Provided by tyson
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- 1. In large bowl combine turkey, onions, cilantro, garlic, oregano, cumin and salt. Blend in ricotta. Stuff each uncooked shell with 1 heaping tablespoon of turkey mixture. 2. In 2-quart oblong, glass baking dish, pour 10-ounces enchilada sauce. Arrange shells in baking dish and dot any remaining turkey mixture over shells. Pour remaining enchilada sauce over shells and cover tightly with foil. 3. Bake at 375 degrees F for 1 to 1-1/4 hours or until shells are tender. Sprinkle cheese over top. Re-cover and allow to stand 10 minutes.
Nutrition Facts : Calories 220 calories, Fat 7.506046130306 g, Carbohydrate 11.3547175805949 g, Cholesterol 67.9158400833333 mg, Fiber 1.97048135509063 g, Protein 25.5593307773707 g, SaturatedFat 4.06398616915957 g, ServingSize 1 1 Serving (229g), Sodium 977.30199408996 mg, Sugar 9.38423622550422 g, TransFat 0.637143356495494 g
MEXICAN STUFFED SHELLS
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
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
Make and share this Mexican Stuffed Shells recipe from Food.com.
Provided by Food.com
Categories Pasta Shells
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
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 PASTA SHELLS
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
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
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
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 - 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
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
ENCHILADA STUFFED SHELLS
I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day-I was thrilled! -Rebecca Stout, Conroe, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside., Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7-in. baking dish coated with cooking spray., Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 345 calories, Fat 13g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 622mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges
MEXICAN STUFFED SHELLS
These shells have that "zing" that will keep them coming back for more. This is my favorite dish to make as well as eat. Easy to do and well worth it.
Provided by Chef Dan 74
Categories One Dish Meal
Time 55m
Yield 20-26 shells, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First brown your turkey meat and start boiling your jumbo shells, they should be done in about ten minutes.
- While that is cooking, in a large bowl add your tomato sauce and picante sauce mix well, and layer bottom of 13x9-inch baking dish with just enough to cover bottom save rest for shells.
- When meat is done, drain, and add chiles, onion, half of ricotta cheese or more if you like it really cheesy, 1/2 cup on fried onions, and 1/2 cup of your tomato sauce mixture. Stir well on no heat and set aside.
- When shells are done drain and rinse.
- Now your ready to fill as many shells as you can with mixture. Arrange in baking pan, top each with more of your sauce mixture and a pinch of shredded cheese on each. You may need another pan depending on how big you stuff shells.
- Cover with foil and bake at 325°F for 25 minutes, then if desired sprinkle some more crunched up fried onions and more shredded cheese. Bake uncovered for 5 more minutes.
Nutrition Facts : Calories 694.8, Fat 23.3, SaturatedFat 11.7, Cholesterol 117.3, Sodium 1611.1, Carbohydrate 82.8, Fiber 7.1, Sugar 14.6, Protein 40.6
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