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Mexican Stuffed Shells

So if you’ve been following me for awhile, you’ll know all about my weird cheese problem…. Basically, I’m a really picky about the type of cheeses I like, mozzarella, cheddar, parmesan, and jack are about the only ones I will touch, and I prefer them to be melted. I’m not a fan of cottage, ricotta, Brie, Gouda, etc… So anyways, I love the idea of stuffed shells, but of course most are made with ricotta (gag)! So, I found this spin on stuffed shells… Mexican Stuffed Shells, with cheddar (or jack)!
So, if there are any weirdies out there like me, here’s your new stuffed shells recipe!


– 1 pound lean ground beef
– 15 uncooked jump shell pasta
– 3 ounces cream cheese
– 1 package taco seasoning mix
– 1 1/2 cups salsa, medium (or mild if you like)
– 1/2 – 3/4 cup taco sauce
– 2 cups Monterey/cheddar blend (1 cup of each)

Preheat oven to 350F.
In a large skillet, brown the ground beef, drain off the fat and return to the pan. Add the taco seasoning, and follow the package directions.
While your beef is cooking, boil your shells. Cook the shells until just a bit above al dente. They’re going to go in the oven so you don’t want them too soft.
Add the cream cheese to the taco meat and place the lid on and let the cheese melt down. Stir well, and set aside to cool for a few minutes.
When the noodles are done, drain and place on a plate, so they don’t stick together.
Pour the salsa into the bottom of an 8x 11-inch baking dish, then lay out the shells open faced. Stuff each shell with the meat mixture, you can fill them pretty full, they can handle it šŸ˜‰
Once the shells are stuffed, pour the taco sauce over the shells. Cover the dish with foil, and bake for 30 minutes.
Once the 30 minutes are up, remove the dish from the oven and top with your cheese blend. Put back in the oven and bake for another 15 minutes, the cheese will be golden brown, melty, and heavenly looking šŸ™‚













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