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
ARMADILLOS (STUFFED JUMBO SHELLS) OAMC
I adapted this recipe from traditional stuffed shells recipes because my DH and I do not like ricotta cheese. This is a GREAT recipe for kids who are picky eaters (kids think it is fun because they actually look like little armadillos!) and my nephew loves these. Great served with garlic bread or salad. Freezes well also.
Provided by NICU Nurse Dee
Categories Pasta Shells
Time 40m
Yield 24-30 armadillos, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook meats together (and optional onion) - be sure not to leave too many large pieces. Drain and set aside to cool.
- Bring large kettle of water to boil and add shells. After about a minute turn heat down to medium and continue to boil - this will help keep your shells from breaking apart.
- Set aside about a cup of the marinara sauce.
- Drain noodles and rinse with cool water. Allow to dry slightly.
- After meat has cooled, add remaining marinara sauce and and 1 1/2 cups cheese. The cheese should not melt if you allowed the meat to cool properly. This mixture should be at least as thick as pudding.
- Spray the bottom of your cooking pan ( I use an 8x8 Oven Gladware - best invention ever!). One at a time fill each shell with a spoonful of mixture. (This is easiest if you squeeze the ends of the shell to open it like a coin purse) Place each filled shell in the pan, seam down (this is why they look like armadillos!). I can get about 15 shells in an 8x8 pan, don't be afraid to pack them close together. When all the shells are filled there I usually have a little mixture leftover. Add the remaining marinara to make a thinner sauce and spread over the top. Add the remaining mozzarella on top. At this point you can cover, label and freeze or cook at 350 degrees for about 20 minutes - enough to heat everything through.
- *Freezer Directions: It is best to thaw in the fridge, but in a pinch you can warm slowly in a 200 degree oven for 20 minutes. Then cook at 350 for about 20 minutes. Enjoy!*.
Nutrition Facts : Calories 667, Fat 26.7, SaturatedFat 10.8, Cholesterol 74.2, Sodium 1166.2, Carbohydrate 70.7, Fiber 2.9, Sugar 11.3, Protein 33.6
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
BASIC MEAT FILLED STUFFED SHELLS- OAMC
Basic meat filled stuffed shells recipe taken from the side of the box of shells and adapted for OAMC. A bit intense (and messy) on the preparation side but a it's a real time saver to make a double batch and be able to pull them from the freezer whenever you want them.
Provided by e_lizard_owen
Categories Pasta Shells
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook shells according to package directions.
- Brown meat; drain.
- Mix together all ingredients in large bowl.
- Fill each shell with about 2 tbsp meat mixture.
- Place in foil lined pan in single layer. Cover with foil, freeze.
- To prepare:.
- Thaw, cover with spaghetti sauce and recover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.
Nutrition Facts : Calories 438.2, Fat 16.9, SaturatedFat 6.2, Cholesterol 146.3, Sodium 642.2, Carbohydrate 40.6, Fiber 2.9, Sugar 5.7, Protein 29.3
EASY CHEESY MEXICAN STUFFED SHELLS
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
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.
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 SHELLS
I received this recipe from a friend several years ago. We were doing a fund raising recipe book and this was one of the recipes Tracy Thomas submitted. It was one of the first recipes I tried after we completed the recipe book.
Provided by Jellyqueen
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 F.
- Brown ground beef and drain.
- Combine picante sauce, water and tomato sauce.
- Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
- Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
- Stuff cooked shells with ground beef mixture.
- Arrange shells in baking dish and pour remaining sauce over the shells.
- Bake uncovered at 350 F.
- for 30 minutes.
- Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.
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
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
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
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