Easy Mexican Stuffed Shells Recipe

Ingredients

• 36 jumbo pasta shells
• 1 pound lean ground beef
• 1 cup water
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 cup shredded Cheddar cheese
• 1 (4 ounce) can chopped green chiles
• 1 (8 ounce) can tomato sauce
• 0.75 cup picante sauce

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil a large pot of salted water. Add shell pasta and cook for 8 to 10 minutes until al dente. Drain the pasta thoroughly.
3. In a large skillet over medium-high heat, brown ground beef for 5 to 7 minutes, breaking it apart as it cooks. Drain excess grease. Add water and seasoning mix; simmer until the sauce thickens, about 5 minutes.
4. Mix refried beans, Cheddar cheese, and green chiles into the beef mixture. Cook and stir until the cheese is fully melted and the mixture is smooth, approximately 5 minutes. Stuff each shell with this beef mixture.
5. In a saucepan, combine tomato sauce and picante sauce over medium-low heat. Heat through, stirring occasionally, for 5 to 7 minutes. Spread ½ cup of the sauce evenly in a 9x13-inch baking dish.
6. Place the stuffed shells in the baking dish side-by-side. Cover generously with the remaining sauce. Cover the dish tightly with aluminum foil.
7. Bake in the preheated oven for 40 minutes. Before serving, let the dish rest for 5 minutes.

Nutrition

• Calories: 657 kcal
• Fat Content: 22 g
• Fiber Content: 9 g
• Sugar Content: 7 g
• Sodium Content: 1712 mg
• Protein Content: 37 g
• Cholesterol Content: 86 mg
• Carbohydrate Content: 76 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g