Best Mexican Stuffed Shells Oamc Recipes

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 350 F.
• Brown ground beef and drain.
• Combine picante sauce, water and tomato sauce.
• Stir 1/2 cup of the picante mixture into ground beef along with green chilies, 1/2 cup cheese and 1/2 cup Frence Fried Onions; mix well.
• Pour half of the remaining picante mixture on bottom of a 9X12 baking dish.
• Stuff cooked shells with ground beef mixture.
• Arrange shells in baking dish and pour remaining sauce over the shells.
• Bake uncovered at 350 F.
• for 30 minutes.
• Remove from oven and top with remaining cheese and onions, then return to oven and cook, uncovered, for 15 minutes longer.

MEXICAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
• Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
• Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
• Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

MEXICAN STUFFED SHELLS

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.

MEXICAN STUFFED SHELLS

Steps:

• Brown ground beef. Drain.
• Combine picante sauce, water, and tomato sauce.
• Stir 1/2 cup sauce, chilies, 1/2 cup cheese and 1/2 can durkee onions into ground beef. Mix well. Pour half of remaining sauce mixture on bottom of 8 x 12" baking dish.
• Stuff cooked shells with meat mixture.
• Arange shells in baking dish.
• Pour remaining sauce over shells.
• Bake covered at 350 degrees for 30 minute.
• Top with remaining cheese and onions; bake uncovered 5 minute.

MEXICAN STUFFED SHELLS

Steps:

• Bring 4 quarts of lightly salted water to a rolling boil over high heat. Gently stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, approximately 10 minutes until pasta shells are al dente. Drain and rinse with cold water. Arrange pasta shells on waxed paper until ready to stuff.
• Brown ground beef in medium saucepan with salt & pepper to taste. Drain grease. Add to the ground beef 1/3 of the tomato sauce, all of the picante sauce & green chiles, 1/2 cup cheese and 1/2 the ff onions. Mix all together.
• Pour 1/3 of the tomato sauce into a sprayed 9 x 13 baking dish, to cover bottom of dish. Stuff pasta shells with meat mixture and arrange in dish. Pour remaining 1/3 cup tomato sauce over top of shells. Sprinkle with remaining 1/2 cup cheese. Cover and bake 1/2 hour at 350 degrees. Sprinkle remaining ff onions over shells. Bake uncovered an additional 10 minutes.

BASIC CHEESE FILLED STUFFED SHELLS-OAMC

Steps:

• Cook noodles according to directions on box.
• Combine all other ingredients.
• Fill each shell with about 2 tbsp cheese mixture.
• Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
• When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
• To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.