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Mexican Stuffed Shells (Oamc)

Recipe #57772 | 50 min | 15 min prep | 12 -18 shells (Change Servings)

RECIPE BY: * Pamela *

You can add jalapeños, hot sauce or green chilies to this to add a real kick! **edited on October 24 to add instructions for Once a Month Cooking. I usually make these during a cooking blitz and freeze until I need them**

Posted on: Apr 3, 2003

Ingredients

  • 12-18 large pasta shells, cooked
  • lb ground beef
  • tablespoons taco seasoning, I use recipe # 4292
  • 1/2 cup water
  • 1 onion, chopped
  • 1 1/2 cups salsa, divided
  • 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 onion, for garnish
  • Directions

    1. 1
      Brown ground beef and drain.
    2. 2
      Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
    3. 3
      Mix together remaining salsa, tomato sauce,and chili powder.
    4. 4
      Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
    5. 5
      Fill each shell with the ground beef mixture and place in pan.
    6. 6
      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.
    7. 7
      Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
    8. 8
      If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

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    Featured Reviews for This Recipe

    From: sgvgng

    On Apr 22, 2008

    Soooo good, I love this recipe! This was so easy to make and tasted great, great great! I served this with my mexican rice and my husband loved it. I didn't have the 1 1/2 cups of salsa so I used 8 oz instead and a can of green chilies, I also used the Mexican blend cheese as suggested on another commenter. I thank you so much for such a good recipe, I will be making it again and again and again!

    1 person found this review helpful

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    From: Brandess

    On Mar 25, 2008

    I made this recipe exactly as written with no deviations. I hate to do this with all the fabulous reviews, but hubby did not care for this dish. It was not as well seasoned as one would expect and it was on the border of being dry. Maybe it would be better if it were made and eaten fresh as opposed to made, frozen and then heated later? I would be curious to know how many raters made this recipe and ate it fresh - vs - frozen and reheated. I would make this recipe again, however, I would eat fresh and I would adjust the seasonings.

    1 person found this review helpful

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  • From: Nat Da Brat

    On Dec 1, 2003

    Pamela, this is a keeper at our house! I made a larger batch and it turned out great. 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.

    8 people found this review helpful

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  • From: jellie

    On Jul 29, 2003

    Wow! These were awesome! I used one package of Yves brand vegetarian ground round and 1 tbsp. cumin, 1/2 tsp. chili powder and 1 tsp. chopped garlic instead of seasoning. I used marble cheese and the sauce was soooo good!!! A keeper for sure and very filling!

    6 people found this review helpful

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  • Read all 58 reviews
    Nutrition Facts

    Serving Size 1 shells 166g

    Recipe makes 12 shells)

    The following items or measurements are not included below:

    12 large pasta shells

    3 tablespoons taco seasoning

    Calories 145
    Calories from Fat 73 (50%)
    Amount Per Serving %DV
    Total Fat 8.2g 12%
    Saturated Fat 3.7g 18%
    Monounsaturated Fat 3.2g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.4g
    Cholesterol 31mg 10%
    Sodium 644mg 26%
    Potassium 466mg 13%
    Total Carbohydrate 8.4g 2%
    Dietary Fiber 1.6g 6%
    Sugars 4.1g
    Protein 10.3g 20%
    Vitamin A 383mcg 7%
    Vitamin B6 0.3mg 13%
    Vitamin B12 0.9mcg 15%
    Vitamin C 5mg 9%
    Vitamin E 1mcg 4%
    Calcium 71mg 7%
    Iron 1mg 9%

    how is this calculated?

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