Sopita Mexican Shells & Cheese
"Can use velveeta or Ranchero quest fresco use the tiny shells in Mexican food section"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (408.2 g)
- Calories 493.9
- Total Fat - 26.5 g
- Saturated Fat - 9.4 g
- Cholesterol - 22.6 mg
- Sodium - 1760.5 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 5.7 g
- Sugars - 4.6 g
- Protein - 17.4 g
- Calcium - 444.7 mg
- Iron - 2.4 mg
- Vitamin C - 5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat olive oil on medium heat in a 3" deep pan
Step 2
Pour in dry shells and mix in oil to brown
Step 3
Add onions
Step 4
Pour in tomato sauce
Step 5
Mix to cover shells in sauce
Step 6
Pour in chicken broth mixed with spices
Step 7
Stir to unstick shells from the pan
Step 8
Bring to a boil and then simmer for 15 minutes or until shells are done.
Step 9
Uncover to allow broth to evaporate a little, as it condensed the flavor.
Step 10
Stir shells
Step 11
Consistency should be slightly soupy. Allow to evaporate more for less soup. Turn off heat
Step 12
Add cheese
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a sharp cheddar cheese for more flavor in the dish.
- Look for small pasta shells in the Mexican food section of the store.
- Substitute 2 tablespoons of garlic powder for the onion, grated. This substitution will give the dish a more intense garlic flavor, which will be beneficial for those who prefer a stronger garlic flavor.
- Substitute 8 ounces of Monterey Jack cheese for the cheddar cheese. This substitution will give the dish a creamier texture, which will be beneficial for those who prefer a smoother and richer flavor.
Vegetarian Version Replace chicken broth with vegetable broth, and omit the cumin. Use vegan cheese instead of cheddar cheese.
Mexican Rice: A classic accompaniment to Sopita Mexican Shells & Cheese, Mexican Rice is a simple yet flavorful dish made with long-grain white rice, diced tomatoes, onions, garlic, and a blend of Mexican spices. It adds a delicious texture and flavor to the dish and complements the cheesy flavor of the pasta.
Refried Beans: Refried beans are a traditional Mexican side dish made with mashed pinto beans, onions, garlic, and spices. They are a great accompaniment to Mexican Rice, providing a creamy and flavorful contrast to the savory flavors of the rice. Refried beans are also high in protein, making them a nutritious addition to any meal.
FAQ
Q: How long should I simmer the shells?
A: Simmer the shells for 15 minutes or until they are done.
Q: What type of cheese should I use?
A: Depending on your recipe, you can use any type of cheese that you prefer. Popular options include mozzarella, cheddar, parmesan, and feta.
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Fun facts:
FUN FACT 1: This recipe is a variation of the classic Mexican dish, Sopa de Conchas, which is a popular dish in Mexico City. It was made famous by the singer and actress, Selena, who sang a song about it in the 1990s.
FUN FACT 2: This dish is also known as Mexican Mac & Cheese, and is a popular dish in the United States. It is often served during Cinco de Mayo celebrations, and is a great way to enjoy Mexican flavors without having to travel to Mexico.