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"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Mindy Tougas's Stuffed Mexican Shells Recipe

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This recipe for Mindy Tougas's Stuffed Mexican Shells is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef
1 16 oz. jar salsa (your choice of mild, medium or hot will determine spiciness of finished dish)
1 8 oz. can tomato sauce
1 c. frozen or canned corn kernels
½ c. (4 oz. can) sliced black olives
12 oz. jumbo pasta shells, cooked per package directions, drained and cooled
4 oz. (or 1 c.) cheddar or Jack cheese, shredded
Directions:
Directions:
Cook ground beef, breaking into small chunks.
Drain, and stir in salsa, tomato sauce, corn and olives.
Stuff shells with meat mixture (approx. 2 tbsp. per shell).
Place stuffed shells in 13"x9" baking dish which has been sprayed with nonstick cooking spray. Sprinkle cheese over shells. Bake at 375º for 20 minutes or until hot through and cheese is bubbly.

Serve with salsa and sour cream. This dish and a salad make a complete meal.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I had one natural daughter, and when I married Phil Bray, he "gifted" me with three more daughters and a son. Any time that any (or all) of us are together, the kitchen is THE PLACE TO BE. I love our times together, cooking, sharing recipes, love and laughter. This is just one of the many recipes I have received over the years.

 

 

 

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