 |
| Mexican Stuffed Shells |
Stuffed shells go south of the border with these taco-flavored Mexican stuffed shells. ¡Ole!
I’ve usually seen these done with chicken…and they look just great! But I’ve been publishing a lot with chicken lately so I wanted to give it a rest and use some beef!
These stuffed shells are bursting with flavor! The jalapeno and bell peppers combined give a slight heat and a hint of sweetness.
 |
| Bursting with Mexican Flavor |
The refried beans make the filling creamy and lets not forget the GOBS of cheese on the top!
This makes a great family meal–and while stuffing the pasta shells is a bit fussy, it’s worth it. However, if you don’t want to fuss, just mix the filling with some cooked penne or ziti, pour the sauce on the top, then the cheese and you’ve got an “unconstructed” version that tastes just as good!
 |
| Loads of cheese! |
- 1 lb lean ground beef
- ½ cup chopped onion
- 1 jalapeno, diced finely
- ½ cup diced green bell pepper
- ¼ cup diced red bell pepper
- 3 tbs taco seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 can (16 oz) refried beans
- 1 cup green onions, sliced
- 2 cans (10 oz) red enchilada sauce, divided
- 2 cups Mexican blend shredded cheese, divided
- 1 box (12 oz) jumbo shells pasta
- Preheat oven to 350 degrees F.
- Cook shells as per package directions. Drain and rinse with cold water; drain again.
- In a large skillet, brown ground beef, onion, jalapeno and bell peppers; drain fat. Add salt, pepper and taco seasoning. Stir well. Place beef mixture in a large bowl.
- Add ½ cup of the green onions, ½ cup of the cheese, ½ cup enchilada sauce and the refried beans. Mix well.
- Add 1 cup of enchilada sauce to the bottom of a 2½ quart oblong baker. Stuff shell pasta with beef/bean mixture and place in pan in a single layer. Pour remaining enchilada sauce over shells.
- Cover pan with foil and bake for 30-40 minutes or until heated through. Remove the foil and add remaining shredded cheese on top of shells. Return to oven and bake for 5-10 minutes, or until cheese is melted and bubbly. Top with remaining ½ cup of green onions.
- Serves 4
 |
| Mexican Stuffed Shells |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.
Yum
