These Mexican Stuffed Shells are stuffed with beef and covered with taco shells and lots of cheese.
We’ve been eating a whole lot of chicken, fish, and veggies at our house lately. When my 7 year old son asked what was for dinner last night and I told him grilled chicken and broccoli, he about started crying.
I wanted to join him. I realized we needed a little break from the same old and started browsing the Internet.
Last time I was in a major dinner rut I stumbled upon this Taco Pasta and heard nothing but praises at the dinner table.
It was then that I decided the marriage of Mexican and Italian needed to happen again. Stuffed shells with a Mexican twist? Bingo.
I love these Chicken and Spinach Stuffed Shells…but these Mexican Stuffed Shells are WAY easier and better for a busy day.
These were just what I was hoping they would be.
After you cook your pasta shells place them on a baking sheet so that don’t stick in one big glob at the bottom of your colander. Ahem…guilty here.
After you stuff your shells with the meat mixture, pour some taco sauce on top. I used both mild salsa and taco sauce in this recipe because my kids were eating and they allergic to spicy…so they say.
If you do freeze these the next question is how to cook frozen stuffed shells? Just thaw the casserole in the fridge overnight or I’ve even just baked them from frozen.