Mexican Shells. Don't have tostada shells for that recipe you want to try out? Then it's time to whip up your own All you need is corn tortillas and some oil, and since you love Mexican food you've already got corn. These Mexican Stuffed Shells are so easy and loved by the whole family!
Mexican Stuffed Shells - A fun twist on the traditional stuffed shell recipe that's perfect for busy weeknights!
Filled with a cheesy beef mixture full of spice and flavor.
Set shells out individually on baking sheet so that they don't stick together.
Literally this is a simple recipe just later the additional ones. I think the hardest portion is to find the best ingredients as a result you can enjoy the tasty Mexican Shells for your breakfast with your associates or family.
You can cook Mexican Shells using 8 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Mexican Shells
- You need 1 packages of Jumbo shells.
- Prepare 1 lb of Chorizo sausage.
- You need 1 cup of Chopped onion.
- It's 3 clove of Minced garlic optional.
- Prepare 1 can of 16oz black beans rinsed.
- Prepare 1 packages of Your favorite Mexican cheese.
- You need 16 oz of your favorite Mexican cooking sauce ( I use Herdez brand).
- Prepare 1 can of 16oz tomatoes w green chile.
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Mexican Shells instructions
- Cook pasta as directed.
- Cook onion and garlic add chorizo cook until done drain any grease ( pat dry if want).
- Add black beans cook for about 2 min.
- Add about 1/4 or 1/2 cup of cheese.
- Put a layer of sauce on bottom of 13x9 baking dish.
- Stuff shells with meat mixture.
- Spoon tomatoes over top of shells along with rest of sauce..
- Add rest of cheese on top.
- Bake 350 until cheese is melted.
I was very tired today and really wanted to come home and take a nap. Instead, I ended up cooking and made three things. My husband and I both love Mexican food—the hotter the better. Beef mixture filled pasta shells - a perfect Mexican-style dinner poured with Old El Paso® taco sauce. This is cheesy meaty goodness stuffed inside these jumbo shells.
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