It's no secret that we love Mexican food. Randy requested stuffed shells for dinner, but I wasn't feeling like Italian. I wanted Mexican. I improvised and came up with this dish. It satisfied both of our cravings. These were really good, especially topped with salsa and a dollop of sour cream. They are time consuming, but they make enough for lunch and dinner the next day. You can also freeze the leftovers.
Mexican Stuffed ShellsIngredients:
Box of large shells
2 pounds of ground beef
4 oz. can mild green chiles
1 package taco seasoning
3/4 cup water
1 can black beans
2 cans red enchilada sauce (or green)
1 cup queso fresco, crumbled
1/2 cup sharp cheddar cheese, shredded
cumin and ground black pepper, to taste
salsa and sour cream, optional
Preheat oven to 350 degrees.
Spray baking dishes with nonstick cooking spray.
Boil shells according to directions on package.
Drain, rinse with cold water, and set aside.
Brown ground beef.
Add green chiles halfway through browning.
Drain beef mixture.
Return to pan and add taco seasoning and 3/4 cup water.
Cook 3 - 5 minutes.
Drain beans and add cumin and ground black pepper to taste.
Add beans to beef mixture.
Spoon mixture into shells with queso fresco.
Top shells with enchilada sauce and cheddar cheese.
Bake 40 - 50 minutes until cheese is melted.
Serve with salsa and sour cream.