I'm a sucker for all things Mexican/ Tex-Mex so instead of tacos or enchiladas every night, I've been trying to spice it up (pun intended) with my Mexican inspired meals.
These stuffed shells were relatively easy to put together and it made two pans of 12 shells each which means we have a freezer meal waiting in the wings for us. Yay!
I topped my shells with sour cream and green onions but my less adventurous husband ate them as is and he really enjoyed them. Next time I might try these with either ground turkey or shredded chicken and maybe add a can of diced green chilies.
Enjoy!
Mexican Stuffed Shells
(adapted from The Adventures of Mini Martha)
1 lb ground beef
1 green bell pepper, diced
1 can black beans, drained and rinsed
1 package taco seasoning
8 oz. cream cheese cut into small blocks
1 box of jumbo pasta shells
1 ½ cups salsa (I used medium-heat)
1 cup taco sauce (I used medium-heat)
1 cup shredded cheddar cheese
Green onions- optional
Sour cream- optional
Preheat the oven to 350°. Spray 2 baking pans with Pam and set aside.
Heat a large skillet over medium heat. Add the ground beef and green pepper and cook until beef is cooked through and pepper has softened. Add drained beans and taco seasoning and prepare according to package directions (most taco seasoning packets have you add 3/4-1 cup of water). Add the cream cheese and simmer until cheese is melted and the mixture has thickened slightly, stirring occasionally to help the cream cheese melt. Set aside and cool.
While the ground beef is cooking, cook the pasta shells according to directions; drain. Place shells on a cutting board so that they don’t stick together.
Pour salsa into the bottom of the prepared baking dishes. Stuff each shell with the filling mixture. Place shells baking dish open-side facing up. Cover shells evenly with the taco sauce.
If you're going to cook, cover with foil and bake for 30 minutes. At the end of 30 minutes, remove foil and cover with cheddar cheese. Return to oven for 10 minutes until cheese is melted. Top with green onions and sour cream (optional).
If you're going to freeze, cover with foil and freeze. When it comes time to bake them, thaw in refrigerator overnight then bake for 30 minutes with foil on. At the end of 30 minutes, remove foil and cover with cheddar cheese. Return to oven for 10 minutes until cheese is melted. Top with green onions and sour cream (optional).
