Mexican Stuffed Shells for Dinner
We love Mexican food and we totally adore Italian food! Put these two together and you’re in for a real dinner treat! It’s a nice break from the traditional stuffed shells that we normally prepare and one that you will love to revisit from time to time.
It only takes a few minutes to make your own enchilada sauce and we will show you how! You can also make your own taco seasoning if you wish, but on occasion we do love to sprinkle that little packet of taco-delish seasoning over ground beef.
These Mexican Stuffed Shells are fairly easy to prepare and are still awesome the next day! Serve with a traditional tossed salad and you have yourself a great meal that the whole family will love.
Mexican Stuffed Shells
- 18 shells (cooked and drained.)
- Rinse shells with cold water to prevent sticking
- 1 lb. lean ground beef
- 1 medium onion (diced fine)
- 1 packet taco seasoning
- 1/2 cup water
- 1 small can sliced black olives
- 2 cups enchilada sauce (divided (see recipe below))
- 1-1/2 cups shredded cheese (use a Mexican blend if possible)
- Preheat oven to 400 degrees.
- Saute ground beef and onions until beef is cooked through and no longer pink.
- Sprinkle beef with taco seasoning and add 1/2 cup water; mix through.
- Add olives and 1/4 cup of enchilada sauce. Simmer for about 1-2 minutes,
- Add 1/2 cup cheese to the beef and stir until melted.
- Spoon 1 cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
- Fill each shell with 1 tablespoon of beef mixture and lay in the dish. Repeat until all are filled and you have used up all the meat filling.
- Pour remainder of enchilada sauce over shells.
- Sprinkle shells with cheese.
- Cover and bake for 30 minutes.
- Uncover and bake for 5 additional minutes.
Delicious Enchilada Sauce in Minutes!
Delicious Enchilada Sauce
- 1 6 oz. can of tomato paste
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried mustard
- 1 teaspoon oregano
- 1 can chicken broth
- Put everything into a medium-sized sauce pan except for the chicken broth.
- Over medium-high heat, slowly whisk in chicken broth.
- Whisk until sauce is smooth.
- Bring to a light boil; reduce heat to a low simmer and cook for 2 minutes.
Here is where you need to do a little taste test! Did we hear YUM?
So what are you waiting for? Make these Mexican Stuffed Shells for Dinner and Dinner is Certified Delicious!
