Thursday, June 20, 2013

 Mexican Stuffed Shells

 Is there anything better than a casserole? I would have to argue that casseroles are some of my favorite foods. They are quick to put together, easily portable and crazy delicious. This is a new favorite casserole of mine. Its everything I love about a casserole with a spicy cheesy flavor. Mexican Stuffed Shells are pretty easy to make and can be frozen for later, making it a speedy dinner idea. 


1 lb ground beef
1/2 onion, chopped
1/2 jalapeno, chopped finely
1 teaspoon taco seasoning
1/2 lb large pasta shells, cooked
1 1/2 cups shredded cheddar cheese, divided
2 cups enchilada sauce, divided

Start by browning the ground beef along with the onions and jalapenos. Add in the taco seasoning and cook until the meat is browned and the veggies are tender. 

 Turn off the heat and add in 1/2 cup of cheese and 2 tablespoons of the Enchilada sauce.

Take the meat mixture and fill the pasta shells with it. The shells should be cooked, but not mushy. I start by putting a little bit of the Enchilada sauce in an oven safe dish, and then arrange the shells close together. 

 Cover the shells with the remaining sauce and cheese. Make sure they are all covered so the edges don't get dry.

 Bake the shells in a 350 degree oven for about 30 minutes or until the center bubbles.

1 comment:

  1. I am going to make this for the potluck we are having at church on Sunday!