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Category: SOUTHWESTERN
Prep Time: Cook Time: Total Time:
This one is a nice way to change up if it's Tuesday it must be Pasta night rut.
I alwasy suggest to my culinary students to "use their imagination", Here I will suggest the same thing.
Use a different spice or herb, add your favorite vegetable to the meat mix. Use two different types of ground meat. Go wild and get creative!
Serves 6-8
18 jumbo pasta shells-cooked according to package-drain and set aside
1/4 cup refried beans-label & freeze the rest for later use.
1/2 cup ricotta cheese
1/4 cup chopped parsley
1 clove garlic, pressed
2 Tablespoons chopped fresh cilantro
1/4 cup sliced green onions
1 pound of ground beef, turkey, chicken, pork or lamb
1 teaspoon seasoned salt
1 teaspoon ground chipotle or aleppo pepper or to taste
1 1/2 cups mild taco or jar of salsa
2 (8 oz. bag) cups of mexican shredded cheese blend
1 cup crushed tortilla chips
FOR GARNISH & SERVING as desired:
chopped lettuce, chopped tomatoes, sour cream, guacomole, black olives & additional cheese.
Directions:
Pre-heat oven to 350 degrees
Cook shells according to package to al dente.
Drain, run under cold water, drain again.
Set aside.
In a large skillet over medium high heat
cook ground meat until no longer pink, remove from heat and stir in pressed garlic.
In a large bowl add the cooked ground beef, seasonings, refried beans, ricotta cheese and 3/4 cup of grated cheese blend.
Grease lightly a 13x9 inch baking pan.
Carefully fill the shells with the meat & cheese filling.
Place each filled shell into the prepared pan.
Pour taco sauce or salsa over the shells, Sprinkle remaining cheese over the top & crushed tortilla chips.
Bake until heated through and cheese is lightly browned and bubbly approximately 15-20 minutes.
Serve with garnishes listed above as desired.
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Southwest Style Stuffed Shells
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Category: SOUTHWESTERN
Prep Time: Cook Time: Total Time:
This one is a nice way to change up if it's Tuesday it must be Pasta night rut.
I alwasy suggest to my culinary students to "use their imagination", Here I will suggest the same thing.
Use a different spice or herb, add your favorite vegetable to the meat mix. Use two different types of ground meat. Go wild and get creative!
Serves 6-8
18 jumbo pasta shells-cooked according to package-drain and set aside
1/4 cup refried beans-label & freeze the rest for later use.
1/2 cup ricotta cheese
1/4 cup chopped parsley
1 clove garlic, pressed
2 Tablespoons chopped fresh cilantro
1/4 cup sliced green onions
1 pound of ground beef, turkey, chicken, pork or lamb
1 teaspoon seasoned salt
1 teaspoon ground chipotle or aleppo pepper or to taste
1 1/2 cups mild taco or jar of salsa
2 (8 oz. bag) cups of mexican shredded cheese blend
1 cup crushed tortilla chips
FOR GARNISH & SERVING as desired:
chopped lettuce, chopped tomatoes, sour cream, guacomole, black olives & additional cheese.
Directions:
Pre-heat oven to 350 degrees
Cook shells according to package to al dente.
Drain, run under cold water, drain again.
Set aside.
In a large skillet over medium high heat
cook ground meat until no longer pink, remove from heat and stir in pressed garlic.
In a large bowl add the cooked ground beef, seasonings, refried beans, ricotta cheese and 3/4 cup of grated cheese blend.
Grease lightly a 13x9 inch baking pan.
Carefully fill the shells with the meat & cheese filling.
Place each filled shell into the prepared pan.
Pour taco sauce or salsa over the shells, Sprinkle remaining cheese over the top & crushed tortilla chips.
Bake until heated through and cheese is lightly browned and bubbly approximately 15-20 minutes.
Serve with garnishes listed above as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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