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Mexican Stuffed Shells
Mexican Stuffed Shells
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Mexican-Italian fusion dish: Jumbo shells filled with beef, refried beans, and topped with picante sauce. Perfect for a quick weeknight dinner.
Ingredients:
  • 36 jumbo pasta shells
  • 1 pound lean ground beef
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 cup shredded Cheddar cheese
  • 1 (4 ounce) can chopped green chiles
  • 0.75 cup picante sauce
Instructions:
  • Preheat oven to 350°F (175°C).
  • 1. Bring a large pot of salted water to a boil, then cook elbow macaroni until al dente, about 8 to 10 minutes. Drain thoroughly.
  • Preheat a large skillet over medium-high heat. Sauté ground beef until browned and crumbly, about 5 to 7 minutes; drain any excess grease. Stir in water and taco seasoning mix, then simmer until thickened, about 5 minutes.
  • Combine refried beans, sharp Cheddar cheese, and green chiles with ground beef, stirring until cheese melts and mixture is smooth, for about 5 minutes. Use mixture to fill shells.
  • In a saucepan, gently warm tomato sauce and spicy picante sauce together until heated through, stirring occasionally, for 5 to 7 minutes. Then, spread 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish.
  • Place the stuffed shells in the baking dish in a neat row and generously pour the remaining sauce on top. Cover the dish with aluminum foil.
  • Place in the warm oven for 40 minutes, then allow to rest for 5 minutes before enjoying.

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