Ingredients
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12 - 18
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1
-
3
-
1/2
-
1
-
1 1/2
-
1
-
750
-
-
-
-
-
-
-
Directions
Mexican Stuffed Shells Oamc, You can add jalapeos, 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**, Yummmm! These turned out great. I served with pinto beans and coleslaw as sides. I made them vegetarian by using TVP cooked with the taco seasoning. The salsa used was refrigerated hatch chili salsa from the Safeway deli department and was pretty spicy but really worked great for this recipe. I hope to try and duplicate the salsa recipe at home and plan to make these shells again and freeze to have on hand. Thanks for sharing the recipe.
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Steps
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1
Done
|
Brown Ground Beef and Drain. |
|
2
Done
|
Add Seasoning, Water, Onion, and 1/2 Cup of Salsa and 1/4 Cup Cheese. |
|
3
Done
|
Mix Together Remaining Salsa, Tomato Sauce, and Chili Powder. |
|
4
Done
|
Spread a Thin Layer of Sauce on the Bottom of a 9 X 12 Baking Pan. |
|
5
Done
|
Fill Each Shell With the Ground Beef Mixture and Place in Pan. |
|
6
Done
|
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
Done
|
Defrost Overnight and Bake at 350f For 30 Minutes. Cook from Frozen For 2 Hours at 300f. |
|
8
Done
|
If Desired Sprinkle Additional Cheese on Top After Baking and Return to Oven For 5 Minutes Longer or Until Cheese Melts. |
