Mexican Stuffed Shells with Veal

Looking for a delicious twist on traditional stuffed shells? My Mexican stuffed shells with veal are the perfect fusion of Italian and Mexican cuisines. Tender veal, zesty spices, and gooey cheese come together in a comforting dish that’s sure to become a family favorite.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 Servings

Calories: 444 kcal per serving

Ingredients

1 lb - Ground veal
½ cup - onion
½ cup - poblano pepper
1 ¼ ounces - Taco Seasoning
½ cup - Water
4 ounces - Cream cheese
2 cups - Colby Jack cheese
20 - pasta shells
1 ½ cups - Salsa
1 cup - Taco sauce

Instructions

Preheat oven to 350℉.
Add the ground veal, diced onion and diced pepper to a large skillet; Cook over medium high heat until meat is no longer pink, about 5-7 minutes.
Stir in taco seasoning and water; Stir to combine.
Break chunks of the cream cheese and add them to the skillet; Simmer for 3-4 minutes, or until the cream cheese melts into the veal mixture.
Remove from the heat and add ½ cup of Colby Jack cheese; Stir to combine.
While the veal is cooking, bring a large pot of salted water to a boil and add the pasta shells.
Cook according to the package directions and drain.
Immediately separate the shells on plate so they don’t stick together.
Pour the salsa into a 13×9 baking dish and spread to cover the bottom.
Fill each pasta shell with 1-2 tablespoons of the veal mixture and place them in the baking dish.
Top the stuffed shells with taco sauce and sprinkle the remaining 1 ½ cups of Colby Jack cheese on top.
Bake for 15 minutes or until the cheese is melted and the shells are heated through.

Nutrition