I saw an interesting recipe this week for Mexican Stuffed Shells. I haven’t stuffed any jumbo shells recently and they are always fun and look good on a plate, so why not? They were delicious. Anytime there is cream cheese involved, it’s usually good and these Mexican Stuffed Shells were no different. As usual, I strayed from the original recipe, but straying is half the fun. Here’s how I did mine.
You gotta start most every recipe with an onion and I did – chopped a half onion and sautéed it in a fry pan till it was tender, then I added a pound of ground sirloin while the 16 shells were boiling. You can use any blend of hamburger, but the sirloin is a little more forgiving calorie-wise, so I used that. When the meat is browned, drain the little bit of fat and stir in 2 teaspoons of taco seasoning (mild or hot, your choice), about 6 T of whipped cream cheese (easier to work with) and a ¼ C El Paso Taco Sauce. Stir until the cheese is melted and remove from the heat.
After the shells had drained and were cool enough to handle, stuff them with about 2 T of the cream cheese/burger mix and arrange in a baking dish.
Top the shells with a ½ C El Paso Taco Sauce, a ½ C crushed Fritos and 2 C Mexican blend cheese. Heat in a 350 oven for 20 minutes and garnish with sour cream and chopped green onions. This is really easy and really good, so go stuff yourself!
Mexican Stuffed Shells
16 uncooked jumbo pasta shells
1/2 medium onion, finely chopped
1 pound ground sirloin
2 teaspoons taco seasoning
6 T whipped cream cheese
¾ cup Old El Paso™ taco sauce
1 1/2 cup Mexican blend cheese
½ cup crushed Fritos
4 green onions, sliced