About
The crossover of Italian and Mexican cuisines finds a new way to amaze with Cheesy Mexican Stuffed Shells! Each of the tender pasta shells is stuffed with zesty, savory taco meat, vibrant salsa, and melty cheese, then topped with even more salsa and cheese, and baked until bubbly! Top it up with Tex-Mex favorites like sour cream and olives, and you have a meal worth crossing the Atlantic for! Cheesy Mexican Stuffed Shells are just great that way!
Ingredients
- For the shells:
- 1 (12-ounce) box jumbo pasta shells
- 1 pound ground beef
- 1 (1-ounce) packet taco seasoning
- 2/3 cup water
- 1 1/2 cups jarred salsa, divided
- 1 cup cheddar cheese, shredded, divided
- Optional, for serving:
- sour cream, to taste
- black olives, to taste, sliced
- parsley, to taste, chopped
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -In a pot of salted, boiling water, cook the shells to al dente, according to the package directions.
Step 3 -Drain the shells.
Step 4 -In a pot over medium-high heat, add the ground beef and cook, while crumbling, until the meat is no longer pink, about 5-7 minutes.
Step 5 -Drain the fat from the pot.
Step 6 -Add the taco seasoning and the water to the ground beef in the pot and cook, while stirring, until the water is evaporated.
Step 7 -Add 1 cup of the salsa and 3/4 cup of the cheese to the beef mixture and stir to combine.
Step 8 -Scoop the beef mixture evenly into the pasta shells and place them in a baking pan.
Step 9 -Top the shells with the remaining salsa and the remaining cheese.
Step 10 -Cover the baking pan and bake until heated through and the cheese is very melty, about 15 minutes.
Step 11 -Top the shells with the sour cream, the black olives, and the parsley and serve.
