Recipes
Mexican Stuffed Shells (Oamc)
Prep Time | 15 minutes |
Cook Time | 35 minutes |
Servings |
MetricUS Imperial
|
Ingredients
- 12 -18 large pasta shells cooked
- 450 g ground beef*
- 3 tbsp taco seasoning
- cup ½Water
- 1 onion chopped
- 1 cups ½salsa divided
- 1 cup grated cheese divided
- 750 ml Tomato sauce
- Chili powder to taste
- green onion for garnish
Ingredients
|
|
Instructions
- Brown ground beef and drain.
- Add seasoning, water, onion, and ½ cup of salsa and ¼ cup cheese.
- Mix together remaining salsa, tomato sauce, and chili powder.
- Spread a thin layer of sauce on the bottom of a baking pan.
- Fill each shell with the ground beef mixture and place in the 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. Or 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.
- Serve.