I got this recipe from Katie on Mom's Corner...she started an idea where all the different moms made new recipes and then put reviews on the website instead of one mom having to make 20+ new dishes without knowing if they would be good or not. This one came from RecipeZarr and I would rate it a B+. It was a little time consuming to make (about equal to stuffed peppers) and it was very tasty. Personally I would make cheese stuffed shells next time as they are much cheaper and more traditional but this was a nice change.
50 min | 15 min prep
12 -18 shells
- 12-18 large pasta shells, cooked
- 1 lb ground beef
- 3 tablespoons taco seasoning, I use recipe # 4292
- 1/2 cup water
- 1 onion, chopped
- 1 1/2 cups salsa, divided
- 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
- 750 ml tomato sauce
- chili powder, to taste
- green onion, for garnish
- Brown ground beef and drain.
- Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
- Mix together remaining salsa, tomato sauce,and chili powder.
- Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
- Fill each shell with the ground beef mixture and place in pan.
- Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
- Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
- If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
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