Mexican Shells

4
Servings
15m
Prep Time
30-40m
Cook Time
45m
Ready In


"A new twist on Italian Shells. I got this from a friend who promised it would be good. It was very good."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (365.8 g)
  • Calories 749.2
  • Total Fat - 42.1 g
  • Saturated Fat - 17 g
  • Cholesterol - 132.6 mg
  • Sodium - 1434.9 mg
  • Total Carbohydrate - 41.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 6.6 g
  • Protein - 50.3 g
  • Calcium - 595.5 mg
  • Iron - 5.4 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0.3 mg

Step 1

Boil the pasta shells; saute onion in a small amount of oil and cook till done; drain off fat.

Step 2

Add 1/2 can of tomato sauce and 1/2 cup salsa; add 1 cup of the cheese to pan and mix well.

Step 3

In the bottom of a baking dish that will hold all 12 shells, put the other half of tomato sauce and 1/2 cup of salsa; stuff the shells with hamburg mixture and put in baking dish.

Step 4

Cover with foil and bake in a 350 degree oven for 30 minutes; remove foil and top with other cup of cheese and the onion rings.

Step 5

Bake a few more minutes to melt the cheese and toast he onion rings.

Tips & Variations


No special items needed.

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