• Barbara (bobi) Holbrook

    Mexican Shells NEED: 1 LB gr beef or turkey 1 pkg low-sodium taco mix 4 oz Cr Cheese 16 jumbo shells 1 1/2 C salsa 1 C taco sauce 1 C Cheddar 1 C Jack 3 green onions Sour cream DO: Set oven, 350° Brown meat; add taco mix, per pkg Add cr cheese, lid, simmer 'til melted Stir well Set aside, cool Cook pasta; drain Set shells apart Pour salsa in 9×13 dish Stuff w/ 1-2 T of meat mix Cover w/ taco sauce Cover w/ foil Bake 30 mins Add shredded cheese Bake 10-15 mins w/ no foil Top w/ gr onions/olives

  • Sue Almonte

    Tiramisu Cake Recipes: Mexican Chicken Stuffed Shells - new idea for weeknight dinner via Busy at Home (a Secret Recipe Club Recipe) Hearty, delicious chicken and pasta dish with a little southwest or Mexican kick. These are filling and comfort food at it’s best! Make them for company and you’ll be the hit of the party! Perfect for a Holiday Pot Luck or Buffet

  • Nicole Arroyo

    Mexican Stuffed Shells Ingredients: 1lb. ground beef or turkey 1 package taco seasoning 4oz. cream cheese 16 jumbo pasta shells 1 ½ cups salsa 1 cup taco sauce 1 cup cheddar cheese 1 cup monterey jack cheese For toppings: 3 green onions, chopped sour cream black olives sliced jalapeños Preheat oven to 350. Brown ground beef and add taco seasoning according to directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and allow to cool completely. While ground beef is cooking, cook shells according to directions; drain. Set shells out individually on cutting board so they don't stick together. Pour salsa on bottom of a 9x13 baking dish. Stuff shells with 1-2 tablespoons of beef mixture. Place shells in the dish open side up. Cover shells with taco sauce. Cover dish with foil and bake for 30min. After 30min. add cheeses and bake an additional 10-15min. without the foil. Allow to cool. Top with chopped green onions, black olives, or sliced jalapeños (if desired). Serve with sour cream and more salsa. Enjoy! :)

  • craftylooker

    Mexican Chicken Stuffed Shells - 4 c chicken breast, cooked + chopped 1 can black beans, rinsed + drained 6 green onions, diced 1/2 each red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced 3 (8 oz.) pks cream cheese, softened (not melted) 2 cans diced tomatoes w chiles (don’t drain) (Rotel) 1/4 - 1/2 c chicken stock 1 t cumin 1 1/2 c sharp cheddar cheese, shredded 1 c picante sauce 38 large pasta shells, cooked al dente

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