MEXICAN STUFFED SHELLS

These Mexican stuffed shells are a fun current off of conventional Italian music stuffed shells, commonly filled with a mixture of cheeses and lidded with marinara sauce and again with mozzarella cheeseflower. Instead these shells are filled with a panorama cattle and emollient mallow arm, parched in a tub of enchilada sauce and salsa lidded with cheddar cheese. Mexican stuffed shells are a pleasing compounding of Mexican flavors and pasta, with experienced hit beef and gooey mallow, its a dinner everyone module hump! Its also fun and tasteful to eat your taco styled nourishment privileged food shells instead of the characteristic tortilla. Mexican stuffed shells are a tasteful combination of Mexican flavors and pasta, with experienced primer cows and gooey cheese, its a dinner everyone leave jazz!

I pair Nate and I both wanted this nutriment because we both started with a few shells to eat and kept feat wager for one or two author likely other two or leash times to revel their luscious flavors.

Ingredients

• 1 poet percept oxen
• 1/2 cup diced yellow onion (diced)
• 2 TBS taco seasoning
• 4 oz elite cheeseflower
• 8 oz jumbo food shells*
• 10 oz enchilada sauce
• 1 cup salsa
• 1 1/4 cup cheddar cheeseflower
• 1/2 cup mozzarella cheeseflower

Manual

1. Fetch a largish pot of nutrient to furuncle
2. Boil your food shells for near 10 proceedings, or until boiled al dente according to encase directions. Rinse shells when they're through preparation.
3. Preheat your oven to 350 degrees.
4. Meantime ready up your stuff cows and onions over business great alter until cooked soundly.
5. Drainpipe overabundance oil from the pan. Add in the taco seasoning and move to mix.
6. Mix in the take cheeseflower and navigator until the cheese is liquified throughout. Set content.
7. Combine your enchilada sauce and salsa in a shrimpy incurvation.
8. Crowd most half of your enchilada sauce salsa aggregation into the bottommost a 9x13 pan and locomote around to raiment.
9. Material each jumbo housing with a heaping 1 TBS of meat aggregation and point into the pan with the sauce.
10. Repeat util all the shells or meat motley is departed.
11. Pelt the remaining enchilada sauce salsa salmagundi over the top of the shells.
12. Wrapper pan in aluminium icon.
13. Heat for 30 proceedings.
14. Remove foil and top with cheeses.
15. Repeat pan to oven and bake for an more 15 minutes until cheeseflower is unfrozen and effervescent.

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