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Mexican Stuffed Shells
Stuffed shells go south of the border with these taco-flavored Mexican stuffed shells. ¡Ole!
- 1 lb lean ground beef
- 1/2 cup chopped onion
- 1 jalapeno diced finely
- 1/2 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 tbsp taco seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 16 oz refried beans
- 1 cup green onions sliced
- 2 10 oz red enchilada sauce divided
- 2 cups Mexican blend shredded cheese divided
- 1 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 1/2 cup of the green onions, 1/2 cup of the cheese, 1/2 cup enchilada sauce and the refried beans. Mix well.
Add 1 cup of enchilada sauce to the bottom of a 2 1/2 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 1/2 cup of green onions.
Serving: 4g | Calories: 385kcal | Carbohydrates: 8g | Protein: 38g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 1209mg | Potassium: 590mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 38mg | Calcium: 402mg | Iron: 4mg