Ingredients for Mexican Stuffed Shells
- Jumbo Pasta Shells
- 1 lb ground beef
- Taco Seasoning
- 1/2 cup water
- 1 medium onion, chopped
- 3/4 cup salsa
- Mexican Blend Cheese
- 1 (24 ounce) jar tomato sauce
- 1 tbsp chili powder (in addition to the seasoning)
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How to Make Mexican Stuffed Shells
- Preheat oven to 350°F (175°C).
- Brown 1 lb of ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp oregano, salt and pepper to taste, 1/2 cup water, 1 medium chopped onion, 1/2 cup salsa, and 1/4 cup shredded cheddar cheese to the browned ground beef. Stir to combine and cook until heated through.
- In a separate bowl, combine 1 (24 ounce) jar of tomato sauce, 1 tbsp chili powder, and 1/4 cup of the remaining shredded cheese.
- Spread a thin layer of the tomato sauce mixture in the bottom of a 9x12 inch baking pan.
- Fill each of the 12 jumbo pasta shells with the ground beef mixture and place them in the prepared baking pan.
- Pour the remaining tomato sauce mixture over the stuffed shells.
- Sprinkle the remaining 1/2 cup of shredded cheese over the top and garnish with 2 thinly sliced green onions.
- Cover the baking pan with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. If desired, you can broil for the last 2 minutes to get extra browning on the cheese.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
37g
Fat
43g
Carbs
4g
