Arriba arriba andale andale! Hope you're in the mood for a little Mexican food with a twist. We've never though of combining Mexican + stuffed shells, but let me tell you what, this is the way to go! These guys were delicious and easy to throw together too (even if it is a heavy dish meal). We served them with some grilled veggies and a salad.
Recipe roughly modified from The Way to His Heart. After navigating through about 7 other blogger's posts, I found the original recipe on Blog Chef. They added crushed tortilla chips when they added the cheese, which sounds amazing! I'd recommend trying it (they used 1.5 cups crushed chips) - I'm definitely going to add them next round.
- 1 lb. 93% lean ground beef
- 1 package low-sodium taco seasoning
- 4 oz. light cream cheese
- 14-16 jumbo pasta shells
- 1.5 cup chunky salsa
- 1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
- 1 cup shredded cheddar cheese
- 1 cup shredded monterey jack cheese
- 3 green onions
- Low-fat sour cream, to top
- Preheat oven to 350°.
- Cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.
- While pasta shells boil, cook ground beef in a large pan. After draining fat, add taco seasoning and prepare according to package directions.
- Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
- Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.
- Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for about 15 more minutes, with the foil removed.
- Top with green onions and sour cream.