Use lean or regular ground beef based on preference.
8 oz Cream Cheese
Softened to make mixing easier.
1 cup Salsa
Choose your preferred heat level (mild, medium, or hot).
1/4 cup Green Onions
Diced finely.
1 cup Mexican Blend Cheese (Shredded)
You can also use Cheddar, Monterey Jack, or a combination of cheeses you like.
Instructions:
Prepare the Shells:
Boil Water: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water if desired.
Cook Shells: Add the jumbo shells to the boiling water. Cook according to the package directions, usually about 8-10 minutes. Stir occasionally to prevent sticking.
Drain and Cool: Once cooked, drain the shells in a colander and rinse them briefly with cold water to stop the cooking process and prevent sticking. Lay them out on a baking sheet or large plate to cool.
Prepare the Filling:
Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
Mix Ingredients: Reduce heat to low. Add the softened cream cheese to the skillet with the cooked ground beef. Stir until the cream cheese is fully melted and combined with the beef.
Add Salsa and Green Onions: Mix in the salsa and diced green onions. Stir until well combined. Let the mixture heat through for a few minutes. Taste and adjust seasoning if needed.
Assemble the Stuffed Shells:
Preheat Oven: Preheat your oven to 350°F (175°C).
Stuff the Shells: Using a spoon or a piping bag, fill each cooked shell with the beef and cream cheese mixture. Place each filled shell into a greased baking dish.
Top with Cheese: Sprinkle the shredded Mexican blend cheese evenly over the stuffed shells.
Bake the Dish:
Cover and Bake: Cover the baking dish with aluminum foil to prevent the cheese from over-browning.
Bake: Place the dish in the preheated oven and bake for 20 minutes.
Uncover and Bake: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
Cool Slightly: Let the dish cool for a few minutes before serving.
Garnish: Optionally, garnish with additional diced green onions or fresh herbs.
Tips:
Make Ahead: You can prepare the stuffed shells a day in advance and refrigerate them before baking. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Freezing: To freeze, assemble the shells and place them in a freezer-safe dish. Cover tightly with foil or plastic wrap and freeze for up to 3 months. Bake from frozen, adding about 30 minutes to the baking time.
Variations: Feel free to add other ingredients to the filling, such as chopped bell peppers, black beans, or corn, for extra flavor and texture.
