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Mexican Stuffed Shells
Alyssa

Mexican Stuffed Shells

This spin on stuffed shells will be sure to please everyone in your family!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • Large Skillet
  • 9 X 13 baking dish
  • Stockpot
  • Strainer
  • Spatula

Method
 

  1. Preheat oven to 375 degrees Farenheit, coat 9 X 13 pan in nonstick spray, set aside
  2. Boil shells, drain, and cool.
  3. In a large skillet, fry hamburg until browned, strain excess grease and return to burner.
  4. Stir in corn, salsa, and tomato paste to the hamburg.
    Beef mixture
  5. Simmer mixture for about 5 minutes, until heated thoroughly.
  6. Remove meat mixture from heat.
  7. 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!)
  8. Add shell to baking dish, continuing until all shells are filled.
  9. Top shells with remaining cheese, use as much or as little as you'd like!
  10. Bake in over at 375 for about 20 minutes, or until cheese is melty and bubbly.
  11. 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!