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My review
Mexican Stuffed Shells
AIMEE.HOWE
"This is a great alternative to Italian-style stuffed shells. Serve this with sour cream and chips and salsa."
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Ingredients
1 h 30 m servings 657 calsOriginal recipe yields 5 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning mix and simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into ground beef; cook and stir until cheese is melted and mixture is smooth, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread 1/2 cup sauce in the bottom of a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish and top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand for 5 minutes before serving.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 657 calories; 22.2 g fat; 75.8 g carbohydrates; 36.6 g protein; 86 mg cholesterol; 1712 mg sodium. Full nutrition
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Reviews
Read all reviews 2Most helpful
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Newest
5/2/2017
In my opinion this was just okay. Too much work for how it turned out. I like my Mexican food spicy and even with the taco mix, it was kind of bland. It also reminded me of a layer Mexican cas...
4/10/2016
These were a little messy to stuff and not too pretty to look at but the taste was excellent. I never would have thought to add refried beans to my ground beef but I really liked it. The leftove...