Mexican Stuffed Shells

You may have heard of this idea before, especially if you use Pinterest. I love Mexican food and have been enjoying it even more these days than usual, so even though I heard about this idea probably two years ago, this was my first time actually making them.

Marshall wasn't so sure about the combination of Mexican flavors with pasta, but he thought they were surprisingly good. A pan of these lasts us a couple meals, so we got to confirm that we liked them over the course of a few days, and the answer was yes every time. This recipe is a keeper!

 

 

Mexican Stuffed Shells

Ingredients:
6 oz. jumbo shells (18-20)
1 lb. ground beef
Taco seasoning (recipe below for the homemade mix I use)
1 cup sour cream
2 cups salsa
8 oz. cheddar cheese, grated, divided in half
Optional toppings: black olives, green onions, tomatoes, avocado, corn, or anything else you come up with!

Taco Seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Mix everything together well. This will be enough for 1 lb. of beef. If you want to make a large batch of this to have on hand, you will need two tablespoons for each lb. of beef.

Directions:
Cook shells until al dente. Drain and set aside on a kitchen towel for them to cool and dry.

Meanwhile prepare your taco meat. First, brown your meat in a large skillet. Once browned and almost cooked through, drain the fat, add the taco seasoning and 1/2 cup of water, and simmer over low heat until the water is mostly evaporated and the seasoning is mixed in well (about 5 minutes). Place in a mixing bowl. Let cool for 5-10 minutes.

Add the sour cream, 1/2 cup of salsa, and half of the grated cheddar cheese to the mixing bowl with the taco meat. Mix well.

Preheat oven to 375 degrees. Spread 1/2 cup of salsa evenly in the bottom of a 9x13 pan to lightly coat it. Take one shell at a time and fill it with 1-2 tablespoons of the filling. Place in the pan and repeat until all of the shells are stuffed. Top evenly with the final 1 cup of salsa, and bake in the oven until heated through and salsa is bubbling, 15-20 minutes. Top with the final half of the cheddar cheese and bake an additional 5 minutes to melt the cheese. Serve with any toppings you would like.