Mexican Stuffed Shells
This spin on stuffed shells will be sure to please everyone in your family!
Equipment
- Large Skillet
- 9 X 13 baking dish
- Stockpot
- Strainer
- Spatula
Ingredients
- 6 oz. Tomato Paste
- 1 can Green GiantTM Mexicorn strained
- 1 1/2 lb. ground hamburg
- 1 16 oz. Jar Salsa (I prefer Newman's Own Medium)
- 1 bag Shredded Mexican Cheese (16 0z.)
- 12 oz. pkg. Jumbo Shells cooked according to package
Instructions
- Preheat oven to 375 degrees Farenheit, coat 9 X 13 pan in nonstick spray, set aside
- Boil shells, drain, and cool.
- In a large skillet, fry hamburg until browned, strain excess grease and return to burner.
- Stir in corn, salsa, and tomato paste to the hamburg.
- Simmer mixture for about 5 minutes, until heated thoroughly.
- Remove meat mixture from heat.
- Scoop a small amount of cheese into the shells then fill shell with the meat mixture ( adding the cheese first helps prevent the shells from sticking, it catches the liquids before it seeps through the shells!)
- Add shell to baking dish, continuing until all shells are filled.
- Top shells with remaining cheese, use as much or as little as you'd like!
- Bake in over at 375 for about 20 minutes, or until cheese is melty and bubbly.
- Serve immediately!
Notes
If you're in a time crunch, I've also done this as a skillet dish with small shells. Just combine the beef mixture, pasta, and cheese together. Heat until cheese is melted and serve!