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    • 1 lb Ground beef


    • 3 Green onions


    • 1 cup Salsa
    • 1 cup Taco sauce

    Pasta & Grains

    • 14 Pasta shells, large

    Baking & Spices

    • 1 (1 1/4 ounce) package Taco seasoning


    • 1 1/2 cups Tortilla chips


    • 1 cup Cheddar cheese
    • 1 (4 ounce) package Cream cheese
    • 1 cup Monterey jack cheese
    • 1 cup Sour cream

    Mexican Stuffed Shells

    3y Saved to Recipes to try


    • Stephanie Beaver

      Mexican Stuffed Shells from A beloved favorite recipe that's been around awhile. While the crushed tortilla chips are optional, I personally love the crunch.

    • Laura D

      Jumbo tacos: shells stuffed with taco seasoned ground beef and cream cheese and topped with salsa. - I think I'd rather top it w chili instead of salsa :) yum!

    • Trey Peezy

      Jumbo taco shells stuffed with taco seasoned ground beef and cream cheese and topped with salsa.

    • Nicole Pyle

      Jumbo tacos: shells stuffed with taco seasoned ground beef and cream cheese and topped with salsa. (I substitute ground turkey, add red onion and red bell pepper to the taco mixture, top with black olives)

    • Christy Warden

      Jumbo tacos: shells stuffed with taco seasoned ground beef and cream cheese and topped with salsa.

    • Earl Baker

      Mexican+stuffed+shells Recipes -

    • Theresa Kamits

      Mexican Stuffed Shells!! Ingredients-> 1 lb ground beef 1 (1 1/4 ounce) packages taco seasoning ( can use low-sodium) 1 (4 ounce) packages cream cheese 14 -16 large pasta shells 1 cup salsa 1 cup taco sauce ( NOT enchilada sauce) 1 cup cheddar cheese, shredded 1 cup monterey jack cheese, shredded 1 1/2 cups tortilla chips, crushed (optional) 3 green onions, chopped 1 cup sour cream Directions-> Preheat oven to 350°. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add 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 directions; drain. Set shells out individually on baking sheet so that they don’t stick together. Pour salsa on bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

    • Amanda Collins

      Mexican Shells

    • Gina Thoenen

      Mexican dish

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