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Mexican Stuffed Shells
"If I could describe these stuffed shells in only a few words, I’d say Italian meets Taco Tuesdays. And then multiply the flavor factor by 5,000 (okay, okay: I’ll let you be the judge). Although this is our street-smart take on Mexican Stuffed Shells, you can customize this recipe and make it spicier, milder, tangier — whatever you like. If you’re a frijoles fan, feel free to add some refried beans or baked beans to the mix. Any cilantro lovers out there? Cilantro would make a great garnish and help the flavor of the green onion pop. If you’d prefer something a little lighter than cream cheese, you can use plain greek yogurt instead. The additions and swaps are endless."
Preparation Time20 min
Cooking Time55 min
Cooking Vessel Size9 x 13 baking dishes
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cups mushrooms, sliced
- 1 (1 1/4-ounce) package taco seasoning (can use low-sodium)
- 1 (4-ounce) package cream cheese
- 14 -16 large jumbo pasta shells
- 1 cup salsa of your choice
- 1 cup taco sauce
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
Heat oven to 350°F.
In a skillet, over medium-high heat, cook ground beef and onion until the beef starts losing the pink color. Add mushrooms and cook for 2 minutes. Drain.
Add taco seasoning and 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 the package directions; drain and set the shells out individually on a baking sheet so that they don’t stick together.
Spread salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture and place shells in the baking dish open side up.
Cover the stuffed shells with taco sauce. Cover with foil and bake for 30 minutes.
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