When it comes to culinary delights, Mexican stuffed shells stand out as a delightful fusion of Mexican and Italian influences. The dish takes the concept of stuffed shells but introduces a South-of-the-Border twist, making it a dinner everyone will love.
To embark on this culinary journey, gather the following key ingredients:
|Jumbo pasta shells
|As per requirement
|Half a block
|According to taste
|A topping you crave
- Boil the Pasta Shells:
- Boil the jumbo pasta shells according to the package directions until they are al dente. This typically takes around 10 minutes. Drain the water when they’re done cooking.
- Prepare the Filling:
- While the pasta is cooking, sauté diced onions and ground beef in a pan until the beef is cooked through. Drain any excess grease.
- Add taco seasoning and half a block of cream cheese to the beef mixture. Stir until the cream cheese is melted and the filling is well combined.
- Fill the Shells:
- Take each boiled pasta shell and spoon in the ground beef and cream cheese filling. Ensure each shell is generously filled.
- Assemble in Baking Dish:
- Preheat your oven to the temperature specified on the enchilada sauce packaging.
- In a baking dish, spread a layer of enchilada sauce.
- Place the filled shells in the dish, arranging them in a single layer.
- Top with Enchilada Sauce and Salsa:
- Pour the remaining enchilada sauce and salsa over the stuffed shells. Ensure each shell is coated with the delicious sauce.
- Add the Final Touch – Cheddar Cheese:
- Sprinkle a generous amount of cheddar cheese over the top. This will create a gooey, flavorful crust when baked.
- Bake to Perfection:
- Bake in the preheated oven until the cheese is melted and bubbly, usually around 20-25 minutes.
- Serve and Enjoy:
- Once baked, take the dish out of the oven and let it cool for a few minutes.
- Serve the Mexican stuffed shells on a plate, and enjoy the delightful combination of Mexican flavors and pasta.