HERE IS YOUR OUTPUT
Mexican Stuffed Shells
Cheesy Mexican Stuffed Shells with Spicy Salsa
Ingredients:
12 jumbo pasta shells
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cooked ground beef or turkey
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1/2 cup diced red bell pepper
1/2 cup diced onion
1 cup salsa
1/2 cup sour cream
1 tablespoon taco seasoning
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
Preheat oven to 375°F (190°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat.
Add diced onion and bell pepper and sauté until softened, about 3-4 minutes.
Add the cooked ground beef or turkey, black beans, corn, and taco seasoning to the skillet. Cook for an additional 3-4 minutes, stirring to combine.
In a mixing bowl, combine shredded cheddar cheese, shredded mozzarella cheese, and sour cream. Stir in the cooked beef mixture.
Stuff each cooked pasta shell with the cheesy beef mixture and arrange in a baking dish.
Pour salsa evenly over the stuffed shells and top with any remaining cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 350 kcal per serving | Servings: 4 servings
DISH PRESENTATION PARAGRAPHS
These Mexican Stuffed Shells are a delightful fusion of comforting pasta and vibrant Mexican flavors. Filled with a rich mixture of seasoned ground beef, black beans, and corn, then topped with melted cheese and spicy salsa, each bite is a delicious journey.
Ideal for a weeknight dinner or a casual gathering, this dish combines the heartiness of pasta with the zesty kick of Mexican cuisine. Serve it with a side of fresh cilantro and a dollop of sour cream for extra flavor and a touch of elegance. Whether you’re feeding a family or hosting friends, these stuffed shells are sure to impress.