Reheat frozen Mexican Stuffed Shells in a prepared baking dish with salsa and cheese for 45-60 minutes or more until warmed through and bubbling.You can also just freeze the meat filling if you want to make the pasta fresh whenever you re-serve. Freeze cooked and cooled taco stuffed shells in an airtight, freezer-safe container or plastic bag without salsa for up to 3 months.Perfect for meal-prepping ahead of a busy week! Store leftover, cooled Mexican Pasta Shells in an airtight container for up to 5 days in the fridge.Storage, Freezing, and Reheating Instructions Spice it up with some diced jalapeno, cayenne pepper, or red pepper flakes!.Add more veggies! Black beans, diced carrots, or red onion, would be great.Swap the ground beef for ground chicken or ground turkey for a leaner protein option.Make it vegan by omitting the meat and using a plant-based cheese!.Make it vegetarian by omitting the meat entirely and using black beans or quinoa instead.Serve immediately with extra enchilada sauce, sour cream, and/or cilantro.Bake for 15-20 minutes, or until the cheese is melted and bubbly and the shells are heated through.Top the shells with the remaining sauce mixture, and sprinkle with cheese. Repeat until all of the beef filling is used. Stuff the shells with the beef mixture, and then place in the baking dish.Spread half of the sauce mixture in the bottom of a prepared 9×13 baking dish. Combine salsa and enchilada sauce in a small bowl.Reduce heat cover and simmer for 8-10 minutes or until macaroni and vegetables are tender. Stir in the mixed vegetables, tomatoes, broth and pepper. Stir everything together until the cream cheese has melted and become incorporated. In a large saucepan, cook beef over medium heat until no longer pink drain.

Stir in the room temperature cream cheese, and reduce heat to medium.

Then, add the dry seasonings, and toss to coat. Cook ground beef and onion in a large skillet with olive oil until the beef gets browned and onion begins to turn opaque.While they’re cooking, preheat your oven. Cook jumbo shells according to package instructions.And don’t forget the extra enchilada sauce, fresh cilantro, and salsa for garnish! To start with, you’ll need a box of jumbo shells, olive oil, lean ground beef, cream cheese, restaurant-style salsa, enchilada sauce, and shredded Mexican cheese.Īs far as dry seasonings go, you’ll need garlic powder, onion powder, chili powder, oregano, paprika, and cumin. You only need a handful of fresh ingredients and some pantry staples to make your own homemade taco stuffed shells. The stuffed jumbo pasta shells rest on a bed of jarred salsa and enchilada sauce, then are topped with shredded cheese, more sauce, and freshly chopped cilantro.

(Kids are notorious for making a BIG mess with tacos.) It’s super easy to make, comes together in just one pan in the oven, and is less messy. I might actually like these Mexican Stuffed Shells more than actual tacos, at least as a homemade family dinner. Everything you want a stuffed shell to be! This easy taco stuffed shells recipe is a great way to change things up while featuring the classic Mexican food-inspired flavors we all love! The stuffed shells are perfectly rich, creamy and cheesy. Top each serving with some sour cream and salsa if desired.Taco Tuesday doesn’t always have to mean traditional tacos with a shell. It goes by different names and has plenty of variations. Taste and adjust the seasoning, thinning with a splash of milk if needed. Sopa de coditos ( or elbow macaroni soup) is a very popular recipe originating from Mexico. Pour in the cooked pasta, add the taco meat and stir to combine. Add the processed cheese and cook, stirring, until melted. In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy). Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the pasta and cook according to the package directions.

Mexican soup with macaroni shells