Mexican Stuffed Shells



°12 oz (350 g) jumbo shells
°2 tbsp. olive oil
°1 lb (500 g) ground beef
°1 onion,
°2 garlic, finely chop
°3 tbsp. (45 mL) taco season
°4 c (1 L) tomato sauce, divid
°1 pkg (320 g) P’tit Québec 4-cheese shredded natural cheese, divided
° 1 avocado, chopped
°1/2 cup (125 mL) salsa
°1/2 cup (125 mL) sour cream
°2 tbsp. (30 mL) fresh cilantro, chopped
°Four cheeses


Preheat oven 350°F (180°C). Grease a 13 x 9-inch (3 L) baking dish. To book.
In a large pot of salted boiling water, cook the shells according to package directions. Drain well, then set aside.
Meanwhile, heat oil in large skillet over medium-high heat, cook ground beef, breaking up with wooden spoon, for 3 to 5 minutes, or until tender. the meat is lightly browned. Adding onion, garlic & taco season Reduce heat to medium and cook 8 to 10 minutes, or until onions are tender and beef is browned.
Stir in 2 cups of tomato sauce, then simmer 5 to 8 minutes, or until sauce is hot and thickened. Add half of the cheese while stirring.
Place the shells in the prepared baking dish. Stuff shells evenly with meat mixture, setting aside broken shells for another use. Top with remaining tomato sauce and sprinkle with remaining cheese. Cover with aluminum foil.
Bake 10 to 15 minutes, or until cheese is melted and bubbly. Remove the foil and cook under the broiler for about 5 minutes until the cheese is golden brown.
Let cool slightly. Garnish with avocado chunks, salsa, sour cream and cilantro before serving.

Enjoy !

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