Best Mexican Stuffed Beef Fillets Recipes

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MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

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

36 jumbo pasta shells
1 pound lean ground beef
1 cup water
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 cup shredded Cheddar cheese
1 (4 ounce) can chopped green chiles
1 (8 ounce) can tomato sauce
¾ cup picante sauce

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

BEEF-STUFFED SOPAIPILLAS



Beef-Stuffed Sopaipillas image

After my brothers' football games when we were kids, we would all descend on a local restaurant for their wonderful Southwestern stuffed soapaipillas. This recipe takes me back to that delicious childhood memory. Even my Canadian husband raves about these! -Lara Pennell Irving, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk
1-1/2 teaspoons canola oil
Additional oil for frying
FILLING:
1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
SAUCE:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups shredded cheddar cheese

Steps:

  • In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.

Nutrition Facts :

MEXICAN STUFFED SHELLS



Mexican Stuffed Shells image

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

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning (can use low-sodium)
1 (4 ounce) package cream cheese
14 -16 large pasta shells
1 cup salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed (optional)
3 green onions, chopped
1 cup sour cream

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

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