Traditional Stuffed Shells meets the taco and the result is Mexican Stuffed Shells filled with everything you cherish around tacos! They are rich with cream cheese and cheddar cheese, and they can be made with chicken or ground hamburger. Mexican Stuffed Shells are healthy, comforting, scrumptious, and a family favorite!
If I had to pinpoint one of the dinners we have and appreciate most frequently in this house, without delay, it’d be tacos and anything Mexican. I’m beyond any doubt you have got a number of go-to dinners that your family appreciates the foremost as well, right?Since we are insane around tacos, I am continuously searching for distinctive ways to implant the flavor of tacos into some of our other favorite formulas. A number of a long time prior, on a impulse, I chosen to implant the flavors of tacos into stuffed shells and the result was this formula for Mexican Stuffed Shells that we immediately fell in adore with!
INGREDIENTS
1 pound ground beef
1 bundle McCormick taco seasoning
20-25 gigantic shells, cooked agreeing to bundle directions
2 mugs cheddar cheese, divided
4 ounces cream cheese, softened
1 glass dark beans, washed and drained
1 glass corn
2 glasses salsa + extra for garnish
1/3 container taco sauce
Crushed corn chips or tortilla chips for garnish
2 green onions, diced for garnish
Sour cream for garnish
DIRECTIONS
Pre-heat stove to 350 degrees.
Cook enormous shells concurring to bundle directions
In a huge non-stick skillet, brown the ground meat. Deplete any abundance fat.Return the meat to the dish. Include the taco flavoring and cook concurring to bundle directions.
When the taco meat is done, include in 1 container destroyed cheddar cheese, 4 ounces of mellowed cream cheese, 1 glass dark beans, and 1 container corn. Mix to combine.
Spread 2 glasses salsa on the foot of a 9 x 13 inch heating dish.
Fill each stuffed shell with a loading tablespoon full of blend, sufficient to fill it.
Drizzle taco sauce or enchilada sauce over the shells, at that point best with remaining one glass of cheddar cheese.
Bake for 30-35 minutes, until the cheese is warm and bubbly.
Top with green onion for embellish, pulverized fritos and acrid cream.
Enjoy!