Fun fact: A couple summers ago, I almost started a freezer meal business. I debated making some of my most-loved meals that freeze well and selling them, but I never got around to working out the details. However, this side gig is still in the back of my mind, primarily because of how much I love and how often I make this week’s Mexican Stuffed Shells. They make a great meal and freeze just as well!
This meal has also become my go-to take-and-bake meal for families with new babies. It is flexible enough to bake right away or freeze for another night, it takes only a few ingredients, and I’ve never met a family member or friend who didn’t rave about them afterwards. I have to thank Sue Dykstra of Orange City for writing this recipe on a recipe card for one of my bridal showers way back when. It gave me some of the confidence I needed in the kitchen as a new wife!
Without further ado, I hope that you enjoy these Mexican Stuffed Shells (adapted slightly from Sue’s recipe) as much as we do!
Average Chefs, welcome to your next go-to recipe!
Mexican Stuffed Shells
Serves 5-6; makes one 9x13” or two small 8x8” pans
Estimated time, start to serve: 50-60 minutes, but the majority of it is baking time
Ingredients:
One 12-ounce box of jumbo pasta shells (must be jumbo, not large)
Drizzle of olive oil
Salt
1 Tbsp. butter
1 ½ lbs. ground beef
1 block cream cheese
1 ½ tsp. chili powder
One 16-24-oz. jar of your favorite salsa
2 cups (one bag) of shredded cheddar or Mexican cheese blend
Optional: Additional taco toppings like lettuce, sour cream, tomatoes, jalapeños, etc.
Instructions:
1. Preheat the oven to 375 degrees.
2. Set a large pot of salted water to boil. Add in the entire box of jumbo pasta shells with a drizzle of olive oil. The olive oil will help the shells not stick together, which will be helpful later. You will not use all of the shells in the box, but some will break and tear in the boiling process, so that’s why it’s best to boil them all. Cook shells according to box directions to “al dente” softness.
3. While the shells are cooking, brown the ground beef in a large skillet and drain off the fat. Return beef to the warm pan and add in the block of cream cheese and chili powder. Stir the cream cheese and seasoning into the ground beef until all is well incorporated. Set aside.
4. When the shells are done cooking, drain the water, return the shells to the pot, and add in the tablespoon of butter. Gently stir the shells and butter so that the shells get evenly coated with butter. Set aside to cool.
5. Spray your 9x13” or two 8x8” pans with cooking spray. Pour just enough salsa into the pan to cover the bottom.
6. When the shells are cool enough to handle, stuff each one that didn’t break/tear with a spoonful (about 1 ½ Tbsp.) of the ground beef mixture. Lay the filled shells in the pan opening-side up.
7. When finished stuffing the shells with all of the meat mixture, spread the rest of your jar of salsa on top of the shells. There will likely be shells left over; enjoy them with some of your favorite pasta sauce on top!
If you want to freeze this meal or half of it, it is at this point that you do so. Cover the salsa’ed shells with aluminum foil and write the baking directions explained below on the foil. Remember to bake the shells thawed, not frozen. Put the shredded cheese in a Ziplock bag or keep it in the bag it came in and somehow secure it to the pan or keep it near the pan while freezing.
8. Bake for 20 minutes (uncovered). Then, add the cheese on top and bake for 10 more minutes.
9. Enjoy! These shells are delicious plain, but you could also top them with your favorite taco toppings like lettuce, sour cream, tomatoes, and jalapeños. We had ours with some fresh strawberries on the side.
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