this is a blend of "ethnic" stuff - so I guess that makes it "American Food"
taco stuffed shells
here's the concept and some guidelines - widely adaptable.
big picture:
pre-cook shells, stuff with seasoned ground beef, place in baking dish on bed of salsa, spritz with taco sauce, bake covered, remove cover - apply cheese, bake to melt; serve with dollops of sour cream.
kick factor: this uses taco meat seasoning, salsa, taco sauce and cheese - one can adjust the heat level from mild to rafter-singe-style via selection of those ingredients.
large pasta shells - my typical is Barilla brand - one box contains about 40 jumbo shells.
Barilla is a bit thicker than some other brands - more filling, stronger holding up to the meat stuffing action.
pre-cook to less than al-dente as they have more cooking in store.
remove from water and separate shells while still warm - shells tend to "nest" when cooking - for best results cool shells before stuffing - they break less easily and you don't burn your fingers . . .
if the shells cool before disengaging any nested ones, those will like break up if trying to peel them apart 'cold' - if stuck: back into some hot water for 2-3 minutes, then de-nest.
10x14 baking dish will hold about 30 shells - which is enough for 4-6 people depending on appetites.
8x8 more practical for two - about 16 jumbo shells
ground beef - about 0.75 ounces / 21 g per shell
taco seasoning, amount to suit ground beef amount and desired heat level
brown beef, add seasonings about half way, stir through. option: add finely diced onion / leek / garlic. check for salt.
shortly before beef is finished, mix / melt in softened cream cheese - 25% of beef weight
one pound of salsa per 10x14 dish - heat & brand to your preference
pour salsa into dish
stuff cooled shells with seasoned ground beef, arrange in baking dish.
slather with small bottle of taco sauce - heat & brand to your preference.
cover; bake 30 minutes at 350'F
uncover
liberal sprinkle of grated cheese of choice - mild mannered cheddar to jalapeno mouth-roof remover.... 10x14 takes about a pound
return uncovered to oven at 350'F for about 20 minutes to melt cheese.
taco stuffed shells
here's the concept and some guidelines - widely adaptable.
big picture:
pre-cook shells, stuff with seasoned ground beef, place in baking dish on bed of salsa, spritz with taco sauce, bake covered, remove cover - apply cheese, bake to melt; serve with dollops of sour cream.
kick factor: this uses taco meat seasoning, salsa, taco sauce and cheese - one can adjust the heat level from mild to rafter-singe-style via selection of those ingredients.
large pasta shells - my typical is Barilla brand - one box contains about 40 jumbo shells.
Barilla is a bit thicker than some other brands - more filling, stronger holding up to the meat stuffing action.
pre-cook to less than al-dente as they have more cooking in store.
remove from water and separate shells while still warm - shells tend to "nest" when cooking - for best results cool shells before stuffing - they break less easily and you don't burn your fingers . . .
if the shells cool before disengaging any nested ones, those will like break up if trying to peel them apart 'cold' - if stuck: back into some hot water for 2-3 minutes, then de-nest.
10x14 baking dish will hold about 30 shells - which is enough for 4-6 people depending on appetites.
8x8 more practical for two - about 16 jumbo shells
ground beef - about 0.75 ounces / 21 g per shell
taco seasoning, amount to suit ground beef amount and desired heat level
brown beef, add seasonings about half way, stir through. option: add finely diced onion / leek / garlic. check for salt.
shortly before beef is finished, mix / melt in softened cream cheese - 25% of beef weight
one pound of salsa per 10x14 dish - heat & brand to your preference
pour salsa into dish
stuff cooled shells with seasoned ground beef, arrange in baking dish.
slather with small bottle of taco sauce - heat & brand to your preference.
cover; bake 30 minutes at 350'F
uncover
liberal sprinkle of grated cheese of choice - mild mannered cheddar to jalapeno mouth-roof remover.... 10x14 takes about a pound
return uncovered to oven at 350'F for about 20 minutes to melt cheese.
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