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This wonderful alternative to Taco Tuesday will have your family begging for more. And since this recipe makes 2 pans, you can throw the second in the freezer for a quick repeat meal. | Recipes | Freezer Cooking | Homemade Food | Food | Dinner | Main Dish |

Mexican Stuffed Shells

We love Taco Tuesdays. But sometimes we need something different. My family loves when I make them a big pan of my Mexican Stuffed Shells.
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Prep Time 30 minutes
Cook Time 45 minutes
Servings: 12
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 2 lb ground beef
  • 2 pkg taco seasoning
  • 8 oz cream cheese
  • 1 12oz box jumbo pasta shells
  • 2 cups salsa
  • 2 cups taco sauce
  • 8 oz grated sharp cheddar cheese
  • 8 oz grated Monerey Jack cheese
For Serving
  • sour cream
  • additional salsa

Method
 

  1. Brown ground beef: add in taco seasoning and cream cheese.
  2. Stir until cheese is completely melted and incorporated.
  3. Set asside beef mixture and let cool completely.
  4. Cook pasta shells according to package directions.
  5. Divide salsa evenly into bottom of 2 9x13" pans; spreading out to cover most of the bottom.
  6. Stuff each shell with 1-2 tbsp of the meat mixture, placing in pans atop salsa with opening side upwards.
  7. Continue until all the shells are filled and evenly divided between the two pans.
  8. Evenly cover shells with taco sauce and then the cheeses.
To Cook Immediately:
  1. Bake at 350F for 30 minutes covered. Uncover and bake for an additional 10-15 minutes.
To Freeze:
  1. Cover each pan with a alayer of plastic wrap and then a layer of foil. Label and freeze up to 3 months.
To Cook from Frozen:
  1. Thaw overnight in the refrigerator.
  2. Remove plastic wrap, recovering with foil. Bake for 30 minutes at 350F.
  3. Remove foil and bake another 10-15 minutes.
  4. Serve with sour cream and additional salsa, as desired.