Mexican Stuffed Shells

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 50 minutes

Ingrédients

25 jumbo pasta shells

1 lb ground beef or turkey

1 package taco seasoning or 2 Tablespoons of your own homemade

1 1/2 cup salsa (we like black bean & corn salsa)

4 ounces of cream cheese (1/2 a block), room temperature.

1 cup red enchilada sauce (or more per taste preference)

1 cup Cheddar cheese

1 cup Monterrey Jack cheese

Sour cream (optional)

Avocado (optional)

Black Olives (optional)

Instructions

Preheat oven to 350*F

Cook sells according to package directions. You'll want...

Cook sells according to package directions. You'll want to make about 25 of them.

While shells are cooking, in a separate skillet, combine ground beef, taco seasoning and salsa. Cook until beef is cooked through.

Add cream cheese to beef and mix well. Continue mixing until cream cheese is melted and well combined with beef mixture.

Shells should be done right about now. Lay...

Shells should be done right about now. Lay sells out individually on a plate or rack so they don't stick together.

In a 9x13 baking dish, pour 3/4 cup of enchilada sauce onto bottom of the dish.

Stuff shells with beef mixture and put them into the pan, keep them close!

Once pan is full, drizzle remaining 1/4 cup of enchilada sauce over shells and top with cheese.

Bake for 20 minutes or until cheese is melted and shells are hot.

Top with sour cream, avocado, olives or additional salsa.

Nutrition

• Taille de Portion: 1
• Calories: 945
• Lipides Totaux: 33 g
• Lipides Saturés: 14 g
• Lipides Insaturés: 15 g
• Acides Gras Trans: 1 g
• Cholestérol: 111 mg
• Sodium: 977 mg
• Glucides Totaux: 111 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 7 g
• Protéines: 48 g