Mexican Stuffed Shells Oamc
Indulge in the bold, zesty flavors of Mexican cuisine with this irresistible Mexican Stuffed Shells OAMC recipe! Perfectly al dente jumbo pasta shells are generously filled with a creamy, spiced ground beef mixture, made rich and flavorful with taco seasoning, cream cheese, and just the right hint of heat. Topped with vibrant salsa and a gooey layer of Mexican blend shredded cheese, these stuffed shells are baked to perfection, delivering a satisfying balance of cheesy, tangy, and savory goodness. Garnished with fresh green onions, briny black olives, and dollops of sour cream, this dish is not only a feast for the taste buds but also an aesthetic masterpiece. Designed for busy cooks, this "Once A Month Cooking" (OAMC) friendly recipe is easy to prepare in advance and freeze for later, making it perfect for meal-prepping families. Serve it with a side of tortilla chips or a crisp green salad for a complete Mexican-inspired meal that everyone will love.
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Recipe Information
Ingredients
- 12 pieces jumbo pasta shells
- 1 pound ground beef
- 1 packet taco seasoning mix
- 4 ounces cream cheese
- 1.5 cups salsa
- 1 cup Mexican blend shredded cheese
- 2 stalks green onions
- 0.25 cup black olives (sliced)
- 0.5 cup sour cream
- 0.5 cup water
Instructions
Preheat your oven to 350°F (175°C).
Cook the jumbo pasta shells according to package directions until al dente, then drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain any excess grease.
Add the taco seasoning mix and water to the browned beef. Stir well to coat the meat evenly and cook for another 2-3 minutes.
Reduce the heat to low and mix in the cream cheese until fully melted and creamy. Remove the skillet from heat and let it cool slightly.
Spread 1/2 cup of salsa evenly across the bottom of a 9x13 inch baking dish.
Carefully stuff each cooked pasta shell with the ground beef and cream cheese mixture, then place them in the prepared baking dish, open side up.
Pour the remaining 1 cup of salsa over the stuffed shells, spreading it evenly.
Sprinkle shredded Mexican blend cheese over the top of the shells.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with chopped green onions, sliced black olives, and dollops of sour cream before serving.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 92.5 g | 462% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 28.1 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1293 mg | 99% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2472 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
