Mexican Stuffed Shells (Oamc)
You can add jalapeños, 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 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|
- Brown ground beef and drain.
- Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together remaining salsa, tomato sauce,and chili powder.
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- 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.
- Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- 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.