Mexican Stuffed Shells

Mexican Stuffed Shells

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Mexican Stuffed Shells

I had seen these all over Pinterest and wanted to make them at some point.  I was presented with the perfect opportunity about a week ago.

My husband called after work one evening and told me he was going to have a drink with a friend of ours for his birthday.  He then mentioned that they’d be back at the house for dinner.  So, our friend too?  On his birthday?  Sure!  (Yes, I’m crazy – I don’t mind entertaining on a moment’s notice.)

 

However, what I had planned for dinner had pork and shrimp in it, and our friend eats neither.  What to make?  Mexican Stuffed Shells and a batch of loaded nachos!

 

I browned the ground beef while making the nachos.  For the chicken and black beans, I used part on the nachos and part in the shells, but you could certainly omit them from the recipe or use the entire can of black beans and more chicken.

The meal was a success and our friend’s birthday dinner was a treat!

 

Mexican Stuffed Shells

Prep Time: 30 minutes

Cook Time: 45 minutes

1 hour, 15 minutes

Yield: 6-8

Make sure to cook the pasta al dente, as it will cook more in the oven and you don't want it too mushy.

Ingredients

  • 1 lb ground beef
  • 1 cup shredded chicken
  • 1 package taco seasoning
  • 6-8 oz cream cheese
  • 1/2 can black beans
  • 1 box jumbo pasta shells
  • 1 jar salsa
  • 1 can diced tomatoes with chilis
  • 2 cups shredded cheese (I used cheddar and monterey jack)
  • small bunch of green onions

Instructions

Cook ground beef in a medium pan, drain. Add chicken and taco seasoning, preparing according to package directions. Add cream cheese and black beans, simmer until cheese is melted, mix well. Set aside to cool.

Meanwhile cook pasta shells according to package directions (cook al dente). Drain and rinse thoroughly in cool water.

Preheat oven to 350 degrees. Pour 1 cup of salsa in bottom of 9x13 baking dish. Stuff cooked pasta shells with meat mixture, place in baking dish. Pour remaining salsa and diced tomatoes over stuffed shells. Cover with aluminum foil, bake for 25-30 minutes.

Remove foil and add shredded cheese; bake an additional 10-15 minutes, until cheese is melted. Garnish with chopped green onions.

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PS – I love Nachos.

 

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