I just reinvented this recipe from the one I’ve been using and I think this one is AWESOME. It’s easy to make. It tastes incredible & it’s great re-heated the next day.
If you’re looking for a simple, tasty casserole – give this one a try!
Mexican Stuffed Shells Casserole
A great, easy-to-make casserole that is even excellent re-heated the next day.
- 1 lb. Extra Lean Ground Beef
- 26 Jumbo Pasta Shells
- 1 can diced Tomatoes and green chilies
- 1 jar Salsa
- 3 1/2 ounces fat free cream cheese
- 3 tbsp Taco Seasoning
- 5 Cups Shredded Colby Jack Cheese Reduced Fat
- 2 tbsp Olive Oil Extra Virgin
- 1/2 cup White Onion Diced
Bring large pot of water to boil.
Boil Jumbo Pasta Shells for around 12 minutes or until al dente. Rise when done and set aside.
Preheat oven to 350 degrees.
While shells are cooling, cook extra-lean ground beef and 1/2 cup diced white onion until meat is fully cooked.
Add Taco seasoning to meat & onions. (I use the Taco Bell taco seasoning).
Keeping meat on medium heat, add fat-free cream cheese and mix thoroughly.
Grease casserole dish with extra virgin olive oil and add about an inch of Salsa and diced tomatoes with green chilies to bottom.
Fill every jumbo shell with about a tablespoon of meat mixture and place the filled shells in dish. (Lining them up)
Use remaining mixture of meat, salsa and diced tomatoes with green chilies to dump over top of the shells.
Wrap aluminum foil over the top of casserole dish and bake for 30 minutes.
Remove from oven, remove foil and smother the shells with shredded, reduced fat Colby Jack Cheese. Return to oven and bake for 10-15 minutes, (or until cheese is fully melted over shells).
Let cool for 5 minutes or so and enjoy!
You may add more cheese if desired, (I usually do).
Use whatever variation of taco seasoning and salsa you wish, (depending on how spicy you want the dish to turn out).
For extra spice - add jalapenos to casserole.