Mexican Stuffed Shells (Oamc)

Saturday, June 14, 2008 AnnMarie Brown 0 Comments

You can add jalapeƱos, hot sauce or green chilies to this to add a real kick!

12 -18 shells

12-18 large pasta shells, cooked
1 lb ground beef
3 tablespoons taco seasoning, I use recipe # 4292
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml tomato sauce

chili powder, to taste

green onions, for garnish
  1. Brown ground beef and drain.
  2. Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
  3. Mix together remaining salsa, tomato sauce,and chili powder.
  4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  5. Fill each shell with the ground beef mixture and place in pan.
  6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
  7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
I used a whole 250gr box of jumbo shells (al dente), 2 lbs ground beef, 3 tblsp of taco seasonning and 1 cup of water.Tomato sauce were 2 cans of 398ml, 1 tblsp of chilli powder. I used the Tex-Mex shredded cheese and put 1/2 cup into the beef mixutre. I had exactly enough filling to fill all the shells in the box. I sprinkled the rest of the cheese on top, before putting in in the oven, by error, but it turned out fine. Let stand, and then I topped them with green onion and chopped lettuce. These were so good, we kept "munching" on them the next day! Thanks, for a regular stapple at our house.

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