Recipe by JenniferLL
"Not your regular Italian stuffed shells! Easily doubled for a pot luck dinner...it's a great crowd pleaser!"
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jumbo pasta shells
1 (1.25 ounce) package
taco seasoning mix
1 (16 ounce) can
shredded Cheddar cheese
1 (16 ounce) jar
sliced green onion
shredded Cheddar cheese
This recipe was very good. I omitted the green onion and sour cream. I added grated cheddar cheese to the top on the last ten minutes of baking. Also, I may have lost my mind, but I couldn't find an oven temp anywhere on this recipe so I just went with 350.
I made these tonight, with plenty of left overs...I really wanted to like this recipe, however it just lacked flavor, nothing special. If I make it again, I will add cumin to the meat, and maybe some black olives?
This recipe was yummy. I think that if I were to make it again I would not bake it for 40 minutes. The shells were a little crispy. I guessed and put the oven at 350 since it was not noted on the recipe. Also I will put tomatoes on top next time!
Oh. My. God. So. Freaking. Good. I haven't tried a recipe on this site in quite awhile and...yeah, this totally exceeded my expectations. I cooked the onions in with the beef and etc instead of sprinkling them with the cheese...definitely used more salsa (I used HOT salsa so good!), and I baked it for half an hour at 350 and then put the cheese on and baked for another ten minutes. I think just half an hour would have sufficed though; the shells were a little bit over cooked. Didn't stop me from eating them though. I want to make more of these right away. Thank you Jennifer! EDIT: I made these a second time recently. The first time I used regular canned beans, as compared to the refried beans, because I couldn't find the refriend. I made them with the refried this time and I think I like with the beans better. And a tip for vegetarians: Omit the ground beef and use the refriend beans WITH canned red beans, or whatever your preference. =0)
Burnt my mouth cause I couldnt wait to taste, smelled too good cooking! Perfect as is, I only added crushed tortilla chips for serving to give a little crunch to the bite.
Nice offering for the weekend crowd. I made it ahead, added 1/4 cup water to the bottom so it would not stick and popped it in the oven until it bubbled. Easy to serve, as it has individual portions. I might leave the beans out next time, there were plenty of things in there already.
I have a different version. I warm the beans with a tab of butter that I sauteed onions in--add 1 cup of mex cheese. stuffed shells. Used the ground beef mixture with 2 cans drained chopped tomatoes with green chilies . used1/4 enchalada sauce on bottom of dish. add shells. pour beef mixture cover with lots of cheddar jack and more sauce. then...cover with lots of doritios. this is full of calories, carbs and fat, but is GREAT for an occasional treat. Makes enough for leftovers...which are even better!!!!!! Have fun with the flavors. it's hard to mess this up. chips add a nice crunch.
The family agreed this was a keeper, however next time I will not use quite so much salsa. My kids kept putting the extra meat filling on tortillas and eating it as a burito.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Stuffed Shells
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 361
** Calories from Fat: 158
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