South Of The Border Stuffed Shells

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Servings: 6 Difficulty: Intermediate
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Spicy Mexican-inspired pasta shells stuffed with seasoned beef and melted cheese
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This hearty South of the Border Stuffed Shells recipe combines classic comfort food with a zesty Mexican twist. Jumbo pasta shells are filled with a savory mixture of lean ground beef, onions, chili powder, and green chilies, then baked in a rich blend of picante sauce and tomato sauce. Topped with gooey Monterey Jack cheese, this dish offers a perfect balance of spicy, tangy, and creamy flavors. It’s an easy weeknight dinner that feels indulgent yet is simple to prepare. Great for family meals, potlucks, or when you crave something warm and satisfying. The leftovers also reheat beautifully, making it a practical choice for busy schedules.

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South Of The Border Stuffed Shells

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 475.8

Description

This hearty South of the Border Stuffed Shells recipe combines classic comfort food with a zesty Mexican twist. Jumbo pasta shells are filled with a savory mixture of lean ground beef, onions, chili powder, and green chilies, then baked in a rich blend of picante sauce and tomato sauce. Topped with gooey Monterey Jack cheese, this dish offers a perfect balance of spicy, tangy, and creamy flavors. It&# 226;ÂÂs an easy weeknight dinner that feels indulgent yet is simple to prepare. Great for family meals, potlucks, or when you crave something warm and satisfying. The leftovers also reheat beautifully, making it a practical choice for busy schedules.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Cook pasta shells according to package directions; drain well.
  3. In a small bowl, mix picante sauce, tomato sauce, and water; set aside.
  4. In a skillet, cook onion and ground beef in oil over medium heat until meat is browned and onion is tender.
  5. Remove skillet from heat and drain off excess fat.
  6. Stir in chili powder, chopped green chilies, 1/2 cup of the shredded cheese, and 1/2 cup of the picante sauce mixture into the beef mixture.
  7. Pour half of the remaining picante sauce mixture into the bottom of a 13x9x2-inch baking dish.
  8. Fill each cooked shell with 1 to 2 tablespoons of the beef mixture and place them in the baking dish.
  9. Pour the remaining picante sauce mixture over the top of the shells.
  10. Cover with aluminum foil and bake for 20 to 30 minutes.
  11. Remove foil, sprinkle with remaining 1/2 cup cheese, and bake uncovered for an additional 5 minutes until cheese is melted.
  12. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 475.8kcal
% Daily Value *
Total Fat 17.2g27%
Saturated Fat 5.5g28%
Cholesterol 86.3mg29%
Sodium 2983.5mg125%
Total Carbohydrate 39.9g14%
Dietary Fiber 11.9g48%
Sugars 24.6g
Protein 40.9g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe can be assembled and frozen before baking. To bake from frozen, thaw at room temperature for 8 hours and then bake as directed above.

If using a non-stick skillet, you may only need 1 teaspoon of vegetable oil for browning the beef.

For a spicier kick, use a hotter variety of picante sauce or add a dash of hot sauce to the filling.

Keywords: stuffed shells, ground beef, picante sauce, mexican pasta, easy dinner, cheese shells, spicy pasta, comfort food, family meal, baked pasta, monterey jack, green chilies, chili powder, tomato sauce, weeknight dinner, make ahead
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