Best Mexican Pasta Shells Recipes

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MEXICAN STUFFED PASTA SHELLS



Mexican Stuffed Pasta Shells image

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

12 uncooked jumbo pasta shells
1 medium onion, finely chopped
1 pound lean ground beef
1 1/2 teaspoons chili powder
1 package (3 ounces) cream cheese
3/4 cup Old El Paso™ taco sauce
1 cup shredded Colby-Monterey Jack cheese (4 ounces)
1/2 cup crushed corn chips
4 green onions, sliced
1/2 cup sour cream

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 PASTA SHELLS



Mexican Stuffed Pasta Shells image

I decided to make this one night since daddy does not like a lot of Italian (pasta dishes), but loves Mexican food, so this is a combination of both worlds. I know when he loves something when he eats its for breakfast. Needless to say this did not last a full two days...lol

Provided by Rlpddf Flsddf

Categories     Beef

Time 1h25m

Number Of Ingredients 13

2 lb ground beef
2 pkg taco seasoning mix
8 oz cream cheese
16 jumbo pasta shells
2 c salsa, chunky
2 c taco sauce
1 c cheddar cheese, shredded
1 c monterey jack cheese shredded
2 c four cheese mexican cheese, shredded
4 green onions (optional)
1 can(s) sliced black olives (optional)
sour cream (optional)
1 can(s) rotel tomatoes with green chilis

Steps:

  • 1. Preheat oven to 350°.
  • 2. In a pan brown the ground beef; Drain once done. Add taco seasoning and prepare according to package directions. Add can rotel tomatoes (drained)then add cream cheese, cover and simmer until cheese is melted. Add 2 cups of Kraft four cheese Mexican. Add Olives or chopped cilantro(optional) Stir together and mix well. Set aside and cool completely.
  • 3. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don't stick together
  • 4. Mix Salsa and taco sauce together. Pour a thin layer of salsa mixture on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with remaining salsa mixture. Cover dish with foil and bake for 30 minutes
  • 5. After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or if desired. Serve with sour cream and/or more salsa.
  • 6. I love the taste of cilantro so I add it to this dish. You can also use ground pork, chicken or turkey if you prefer. The meat mixture is good plain with tortilla chips, or layered using lasagna noodles (Mexican lasagna) or any type of macaroni (better then any box helper mix).

MEXICAN STUFFED PASTA SHELLS



Mexican Stuffed Pasta Shells image

So yummy! Mexican style! from betty crocker i didnt garnish with sour cream or corn chips and was still awesome

Provided by Tabby Bartley

Categories     Pasta Shells

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

20 uncooked jumbo pasta shells
1 medium onion
1 -2 lb ground beef
1 1/2 teaspoons chili powder
3 ounces cream cheese, at room temperature
3/4 cup taco sauce
cooking spray
1 cup shredded monterey jack cheese
4 medium green onions with tops
1/2 cup crushed corn chips (optional)
1/2 cup sour cream (optional)

Steps:

  • Fill a large pot about half full of water. Add 1/2 tsp of salt if desired. Cover and heat over high heat until the water is boiling rapidly. Add pasta shells. Heat to boiling again. Boil uncovered 11 to 13 min, stirring frequently, until tender. While the water is heating and the pasta shells are cooking, continue.
  • Peel and chop onion. Cook groud beef and onion in a skillet over medium heat until beef is brown, drain any excess fat.
  • Stir the chili powder, cream cheese, and 1/4 cup of the taco sauce into the beef in skillet. Heat over medium low heat 2-3 min, stirring occasionally, until cheese is melted. Remove from heat.
  • Heat oven to 350'. Spray casserole or baking dish with cooking spray.
  • Drain the pasta shells in a strainer. Fill the shells with beef mixture. About 2 tablespoons. Place filled shells in pan. Pour rest of 1/2 cup taco sauce over the shells.
  • Cover with aluminium foil and bake 20 minute Remove the pan from oven. Sprinkle cheese (and corn chips if desired) over shells. Bake uncovered about 10 min longer or until cheese is melted. Peel and slice the green onions. Garnish pasta shells with sour cream and green onions, if desired,.

Nutrition Facts : Calories 305.4, Fat 22.2, SaturatedFat 11.2, Cholesterol 83.8, Sodium 409.5, Carbohydrate 5.3, Fiber 0.7, Sugar 2.9, Protein 20.4

MEXICAN STUFFED PASTA SHELLS



Mexican Stuffed Pasta Shells image

I love to play with ingredients, and I love to build from basic recipes and this is what I did here. My family prefers a lot of spice so we use Hot Taco Seasoning and Hot Salsa, but this recipe tastes equally good with mild ingredients.

Provided by Susan Miller

Categories     Beef

Time 1h30m

Number Of Ingredients 10

1 lb ground beef
1 8 oz pkg cream cheese softened
1 3 oz pkg cream cheese softened
1 pkg taco seasoning mix
1 small onion chopped
1 jar(s) salsa
1 can(s) ro tel (diced tomatoes and chili)
2 c mexican blend shredded cheese
1 box jumbo pasta shells
1 Tbsp butter, melted

Steps:

  • 1. Preheat Oven to 350. Saute chopped onion and Ground Beef until onion is translucent and beef is no longer pink. Add Taco Seasoning to Beef. Drain if necessary. Add Cream Cheese and stir until well blended. Pour Ro Tel into pan and mix all throughly.
  • 2. Boil Large Pot of Water, Add Shells, cook 8-10 minutes or until al dente; drain and toss cooked shells in melted butter.
  • 3. Fill each pasta shell with meat mixture. Spread half of salsa across bottom of 13 x 9 inch baking dish. Arrange filled pasta shells on top of salsa. Pour remaining Salsa on top and cover with foil. Bake in preheated oven for 15 minutes.
  • 4. Remove Foil, spread Cheese on Shells and return to oven uncovered, for an additional 15 minutes, or until cheese is all melted and lightly browned. Remove from oven.
  • 5. Have small bowls filled with chopped fresh Cilantro, Crushed Taco Chips, Chopped Green Onions, Olives and Sour Cream to use as toppings for shells.

MEXICAN PASTA SHELLS



Mexican Pasta Shells image

Looking for a make-ahead dinner? Enjoy a meatless pasta meal with beans, cheese and taco sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 11

12 uncooked jumbo pasta shells
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 can (15 oz) Progresso™ pinto beans, drained, rinsed
1 1/2 teaspoons chili powder
1 package (3 oz) cream cheese, softened
3/4 cup Old El Paso™ taco sauce
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1/2 cup crushed corn chips
1/2 cup sour cream
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Cook and drain pasta shells as directed on package.
  • Meanwhile, in 2-quart nonstick saucepan, heat oil over medium heat. Add onion; cook about 5 minutes, stirring frequently, until crisp-tender. Stir in beans, chili powder, cream cheese and 1/4 cup of the taco sauce. Reduce heat to medium-low; cook 2 to 3 minutes, stirring occasionally, until cheese is melted.
  • Fill cooked shells with bean mixture. Place shells, filled sides up, in pan. Pour remaining 1/2 cup taco sauce over shells.
  • Cover and bake 20 minutes. Sprinkle with shredded cheese and corn chips. Bake uncovered about 10 minutes longer or until cheese is melted. Garnish with sour cream and onions.

Nutrition Facts : Calories 400, Carbohydrate 40 g, Cholesterol 45 mg, Fat 3, Fiber 7 g, Protein 15 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

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