Mexican Stuffed Shells
Ingredients
- 36 jumbo pasta shells
- 1 pound lean ground beef
- 1 cup water
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) can refried beans
- 1 cup shredded Cheddar cheese
- 1 (4 ounce) can chopped green chiles
- 1 (8 ounce) can tomato sauce
- ¾ cup picante sauce
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain well.
- Meanwhile, heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add water and seasoning mix; simmer until thickened, about 5 minutes.
- Stir refried beans, Cheddar cheese, and green chiles into beef; cook and stir until smooth and cheese is melted, about 5 minutes. Fill shells with beef mixture.
- Combine tomato sauce and picante sauce in a saucepan over medium-low heat; cook and stir until heated through, 5 to 7 minutes. Spread ½ cup sauce in a 9x13-inch baking dish.
- Arrange stuffed shells side-by-side in the baking dish; top with remaining sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 40 minutes. Let stand before serving for 5 minutes.
Source
Original recipe: View Original