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Mexican Stuffed Shells

Stuffed with seasoned beef filling and topped with fried onions and cheese, this pasta dish is a family favorite. These shells are an alternative to traditional Italian stuffed shells but with different flavors than the ordinary. This casserole can also be made ahead and stored in the freezer to take out when dinner seems impossible.
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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mexican
Servings 9 people

Equipment

  • 1 knife
  • 1 large pot
  • 1 storage container or resealable bag
  • 2 skillet pans
  • 1 Large spoon
  • 1 9x13 pan

Ingredients
  

  • 1 box jumbo pasta shells
  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1 12-oz. jar salsa
  • 1 cup water
  • 1 8-oz. can tomato sauce
  • 1/2 cup taco sauce
  • 1 can chopped green chiles
  • 1 small can enchilada s auce
  • 1 packet taco seasoning or 2 Tbsp. homemade taco seasoning
  • 1/4 cup vegetable oil
  • 1 large onion, sliced
  • 1/2 cup Carbquick or other low-carb baking mix or almond flour
  • 4-oz. cream cheese, cubed
  • 1/2 cup cheddar cheese
  • 1/2 cup Monterey Jack cheese
  • Garnishes: sour cream, green onion

Instructions
 

  • Boil the jumbo pasta shells according to the package directions. To make them starch-resistant, prepare the pasta 24 hours before needed and store it in the refrigerator.
  • On the day of preparation, brown the ground beef with the chopped onion in a skillet. Drain off the excess grease.
  • Add the salsa and water. Stir well.
  • Add the tomato sauce, taco sauce, chopped green chiles, enchilada sauce and taco seasoning. Stir well and simmer.
  • In the meantime in a separate skillet, heat the oil until very hot. Add the sliced onion and cook for a minute.
  • Sprinkle the Carbquik or almond flour over the top of the onions. Allow frying until the flour coating is crispy. Drain on a paper towel.
  • Add the cream cheese to the ground beef filling and stir until melted into the filling. Cool on medium low for about 10 minutes.
  • Grease a 9x13 pan. Fill the shells with the filling and place them in the baking pan.
  • Sprinkle the fried onions over the top of the shells.
  • Top with the Monterey Jack and cheddar cheese.
  • Bake in the oven at 350 degrees for 30 minutes until cheese is hot and the shells are heated through.
  • To serve, top with sour cream and green onion.