Mexican-Italian fusion at its best! The delicious Mexican stuffed shells are packed with flavor and please the whole family.
These are seriously delicious. The perfect blend of Mexican flavors poured into an Italian vessel.
I’ve been wanting to try these for a while now and have made them several times. We love them to the point that I double the recipe and freeze half for another time!
Not the prettiest of dishes to photograph, but don’t be put off! From the original recipe, I kicked up the spice, and added crushed garlic (shocker, I know) and cilantro to the meat mixture, as well as using cilantro and lime zest in the sour cream we added to ours.
The Husband added Tabasco and guacamole to his because that’s how he rolls. I was happy with just the flavored up sour cream.
Want more Stuffed Shells? Of course you do!
Mexican Stuffed Shells
- 1 lb ground beef
- 3-4 Tbs Taco Seasoning
- 1 small onion diced
- 1-2 cloves garlic crushed
- 4 oz cream cheese softened
- 14-16 jumbo pasta shells
- 1.5 cup salsa
- 1 cup taco sauce (This is a smooth tomato based sauce found in the Mexican section)
- 2 cups cheddar cheese
- Cilantro to taste chopped, divided
- Lime zest
- Sour cream
- Preheat oven to 350°F
- In a frying pan cook garlic and onion until onion is soft. Add ground beef and brown, then add taco seasoning and about half a cup of water.
- Add cream cheese, cover and simmer until cheese is melted. Add cilantro. Blend well. Set aside and cool completely.
- While ground beef is cooking, cook the pasta shells according to directions; drain.
- Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
- After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.
- Serve with sour cream (mixed with cilantro and lime zest), guacamole, salsa, and extra cilantro.
SOURCE: Adapted from The Way to His Heart