Mexican Stuffed Shells with Beef and Cheese Recipe

Ingredients

Sauce Mixture

• 1 cup mild taco sauce
• 1 cup mild salsa

Beef Filling

• 2 teaspoons vegetable oil
• 1 1/2 lbs lean ground beef (90% lean)
• 3/4 cup onion, finely diced
• 1 packet taco seasoning

Pasta and Topping

• 12 ounces jumbo shell pasta, cooked according to package directions
• 2 cups shredded cheese (blend of cheddar and Monterey Jack)
• 2 tablespoons chopped cilantro
• Cooking spray

Instructions

1. Preheat your oven to 375 degrees Fahrenheit and coat a 9″ x 13″ baking pan with cooking spray to prevent sticking.
2. In a bowl, combine the mild taco sauce and salsa, stirring well. Spread this mixture evenly across the bottom of the prepared baking pan to form a flavorful base.
3. Heat the vegetable oil in a large skillet over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until the onions become translucent and fragrant.
4. Add the lean ground beef and taco seasoning to the skillet. Cook for 5 to 6 minutes, breaking up the meat with a spatula, until the beef is thoroughly cooked and no longer pink.
5. Spoon the cooked beef mixture into the cooked jumbo pasta shells. Place each stuffed shell carefully on top of the salsa sauce layer in the baking pan.
6. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the stuffed shells for a melty, cheesy finish.
7. Place the pan in the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted and bubbly and the sauce is hot.
8. Remove from the oven and sprinkle chopped cilantro over the top for a fresh, herbal garnish before serving.

Notes

• For a spicier version, use medium or hot salsa and taco sauce.
• You can substitute ground turkey or chicken for the beef to reduce fat content.
• Make sure to cook pasta shells just until al dente to avoid mushy texture after baking.
• Use a blend of cheeses or your favorite Mexican-style cheese for different flavor profiles.
• Leftovers can be refrigerated and reheated in the oven for best texture.