Mexican Stuffed Shells

  • 1 lb. ground beef
  • 1 T. southwestern seasoning (I used Penzeys' version)
  • 4 oz. cream cheese
  • 1-2 c. cooked rice (use more for drier filling, less for filling that's more moist)
  • 1/2 c. diced tomatoes
  • 14-16 jumbo pasta shells
  • 1 1/2 c. salsa
  • 1 c. grated cheddar cheese
  • 1/2 c. grated pepper jack cheese
  • 3 green onions

Preheat oven to 350°.

In a frying pan cook the ground beef; add the southwestern seasoning and cream cheese, cover and simmer until the cheese is melted. Blend well. Add the rice and diced tomatoes and cook for an additional 5 minutes. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set the shells out individually on a cutting board/baking sheet so that they don’t stick together.

Pour the salsa on the bottom of a 9×13 baking dish. Stuff each shell with the meat mixture. Place the shells in the 9×13 pan open side up. Cover the shells with cheese and sliced green onions. Cover with foil and bake for 30 minutes. Serve with sour cream and/or more salsa.

  • Yields: 6-8 servings
  • Preparation Time: 50 minutes
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