TEX-MEX SHELLS AND CHEESE
5 ingredients, 5 minutes to prep it and an infinite number of thank-yous. Who knew giving mac and cheese a little kick of heat would be such a winning idea?
Provided by My Food and Family
Categories Pasta
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Brown meat in nonstick skillet; drain.
- Stir in Shells, tomatoes and water. Bring to boil; cover. Simmer on medium-low heat 15 min.
- Add Cheese Sauce; stir until blended. Top with shredded cheese.
Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 75 mg, Sodium 900 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 4 g, Protein 25 g
TEX-MEX SHELLS AND CHEESE
How to make Tex-Mex Shells and Cheese
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Fill large pan with water and heat to boiling. Cook pasta until al dente. You want a little resistance when you bite into it. Do not overcook.
- Brown hamburger meat and chopped onion. Drain.
- Add taco seasoning and cream cheese.. continue stirring until cream cheese is melted and combined. Set aside.
- When pasta is done cooking, drain and rinse with cold water.
- In a small bowl mix enchilada sauce and salsa.
- In a medium casserole dish pour ½ of the enchilada sauce/salsa mixture in bottom, being sure to cover bottom of dish.
- Fill each shell with 1 tablespoon of meat mixture until meat or shells are gone... whichever comes first. If you have extra meat, just add a little extra to each shell.
- Spoon remaining enchilada sauce/salsa over the shells.
- Cover with foil and heat at 350 for 20 minutes.
- Remove from oven and sprinkle with cheeses. Cook uncovered until cheese is hot and bubbly.
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