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Mexican Shells by Amanda

12-18 large pasta shells, cooked
1 lb ground beef
3 tablespoons taco seasoning
1/2 cup water1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especiallygood, but cheddar will work well too.)750 ml tomato sauce
chili powder, to taste
green onion, for garnish
1.Brown ground beef and drain.
2.Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
3.Mix together remaining salsa, tomato sauce,and chili powder.
4.Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5.Fill each shell with the ground beef mixture and place in pan.
6.Pour remaining sauce on top. Sprinkle on the rest of the cheese ontop and garnish with green onion. Cover and freeze at this point.
7.Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozenfor 2 hours at 300°F).
8.If desired sprinkle additional cheese on top after baking and returnto oven for 5 minutes longer or until cheese melts.

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