Do you guys remember the days when Pinterest was first starting out and the same things were pinned over and over and over and over and over {you get the point} again? When I jumped on the Pinterest bandwagon for the first time, I would see the same things every day and yet I just couldn’t. stop. scrolling. Among the fancy desserts, awesome DIY projects, and the gaudy bathrooms that I knew I’d never have, the recipe for these Mexican Stuffed Shells was nestled in there. And am I ever glad it was.
Ingredients:
- 16-18 jumbo pasta shells
- 1 lb. lean ground beef
- 1 package taco seasoning
- 4 oz. {1/2 block} cream cheese
- 1 & 1/2 cup salsa
- 1 & 1/4 cup taco sauce
- 2 cups cheddar-monterey jack blend cheese, shredded
Directions:
- Preheat oven to 350°F.
- Fill a medium size pot with water and bring to a boil.
- Add the shells and cook until al dente. {I like to be a lot more on the harder side because I’ve found that they rip if they are too soft and they still keep cooking later on.}
- Once they are done, drain and run under cool water.
- While the shells are cooking, brown the meat in a large skillet.
- Add the taco seasoning, according to package directions.
- Add cream cheese, cover, and let simmer until cream cheese is completely melted and then stir well.
- Pour salsa into a 9×13 inch dish.
- Scoop a spoonful of meat mixture into each shell and place in pan.
- Repeat until all shells are used. {Or until you run out of mixture.}
- Spread taco sauce evenly over shells. {Make sure to cover each shell completely to prevent them from drying out while cooking.}
- Cover with aluminum foil and bake for 27-30 minutes.
- After baking, spread shredded cheese evenly over shells and bake for 9-11 more minutes, uncovered.
- Top with desired toppings – green onions, black olives, sour cream, etc.
Literally every time Zachary and I make these, we are immediately asking ourselves why we don’t do it more often. They’re fairly easy and they taste incredible. Hope you like them just like us!
-Sarah
Linking up here.
Oh these look so yummy! I’m always scared to make stuffed shells because I imagine that they will crumble as I stuff them!
look really good , yummy!
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Nan
http://www.blogshe.net
This has become a staple in our house, it was one of my first Pinterest finds. I usually make a double batch and freeze half.
I love stuffed shells! And you made them Mexican food – that’s awesome!
Sounds so good! Now I’m re-thinking how I’ll use the taco meat I have in the freezer!
YUMMY! Left over taco meat would be AWESOME IN THESE! DELISH!
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I want to start a page as your ans recently I asked a web design company ELCO PLANET (www.elcoplanet.com) to develope the page for me.. I was just interested for web hosting.. can you please advice me about web hosting provider.. have you ever heard for http://www.elcoplanet.com offering hosting, alpha reseller hosting… ? thanks a lot
Question.. what is taco sauce? where would I find it and what brand is it? Thanks.
I use the La Victoria brand and you can find it in most any grocery store in the Hispanic food section next to the salsa and hot sauce. Good luck! 🙂
I’m so glad you tried them out and didn’t just find the picture redundant 🙂 These have always been one of my favorites on the blog!
http://www.thewaytohisheartblog.com
what is the name of the salsa you used?
I like the Rosarita brand the best. 🙂
I am SO GLAD you posted this recipe!!! I found a similar one on Facebook and it got deleted by the user, so I’ve been trying to find another! I have to admit, though, I add a couple extra ounces of cream cheese 😉 Can’t wait to follow along with your blog!!
Meg @ http://www.myborrowedheaven.blogspot.com