Mexican Stuffed Shells are a delightful fusion dish combining the flavors of traditional Italian stuffed shells with the zesty essence of Mexican cuisine. This recipe offers a tantalizing combination of ground beef, creamy cheeses, and savory sauces, all enveloped in jumbo pasta shells. Perfect for family dinners or gatherings with friends, these stuffed shells are sure to be a crowd-pleaser!
Ingredients:
- 1 pound ground beef
- 1/2 cup diced yellow onion
- 2 tablespoons taco seasoning
- 4 ounces cream cheese
- 8 ounces jumbo pasta shells
- 10 ounces enchilada sauce
- 1 cup salsa
- 1/4 cup cheddar cheese
- 1/2 cup mozzarella cheese
Directions:
- Begin by bringing a large pot of water to a boil. Once boiling, add the jumbo pasta shells and cook for approximately 10 minutes or until they reach al dente texture. Drain and rinse the shells under cold water.
- Preheat your oven to 350 degrees Fahrenheit in preparation for baking.
- In a skillet over medium-high heat, cook the ground beef and diced onions until the beef is thoroughly browned and the onions are tender.
- Drain any excess grease from the skillet, then add the taco seasoning, stirring well to incorporate.
- Add the cream cheese to the beef mixture, stirring until it is completely melted and combined. Set aside.
- In a small bowl, mix together the enchilada sauce and salsa.
- Pour about half of the enchilada sauce and salsa mixture into the bottom of a 9×13-inch baking pan, spreading it evenly to coat the bottom.
- Fill each cooked jumbo shell with a generous tablespoon of the beef and cream cheese mixture, then arrange them in the baking pan.
- Once all the shells are filled and arranged in the pan, pour the remaining enchilada sauce and salsa mixture over the top, ensuring even coverage.
- Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and sprinkle the cheddar and mozzarella cheeses over the top of the stuffed shells.
- Return the pan to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and let it cool slightly before serving.
Tips:
- Experiment with different types of cheese to customize the flavor profile of your Mexican Stuffed Shells.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the beef mixture.
- These stuffed shells can be prepared in advance and stored in the refrigerator, making them a convenient option for busy weeknights.
Conclusion:
Mexican Stuffed Shells offer a delightful twist on a classic pasta dish, infusing it with the bold and vibrant flavors of Mexican cuisine. With layers of seasoned beef, creamy cheeses, and zesty sauces, this recipe is sure to become a favorite among family and friends. Enjoy the fusion of two culinary traditions in every delicious bite!
- Can I substitute ground turkey or chicken for the ground beef?
- Yes, absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef in this recipe. Adjust seasoning and cooking times accordingly to suit your preferences.
- Can I prepare Mexican Stuffed Shells in advance and freeze them?
- Yes, you can assemble the stuffed shells ahead of time and freeze them before baking. Ensure they are tightly wrapped in aluminum foil or placed in an airtight container to prevent freezer burn. When ready to enjoy, simply thaw them in the refrigerator overnight before baking according to the recipe instructions.
- What can I serve alongside Mexican Stuffed Shells for a complete meal?
- Mexican Stuffed Shells pair well with a variety of side dishes such as a fresh green salad, Spanish rice, refried beans, or grilled vegetables. You can also serve them with toppings like sour cream, diced tomatoes, sliced avocado, or chopped cilantro for added flavor and texture.
- How can I make this recipe vegetarian or vegan?
- To make this recipe vegetarian, you can substitute the ground beef with plant-based ground meat alternatives or omit it altogether and use a combination of black beans, corn, and diced vegetables as the filling. For a vegan version, use dairy-free cream cheese and shredded cheese alternatives, and ensure the enchilada sauce and salsa are vegan-friendly.