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Veal Mexican Stuffed Shells
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Dish
Cuisine:
Mexican
Servings:
6
servings
Ingredients
▢
1
pound
ground veal
▢
½
cup
diced onion
▢
½
cup
diced pablano pepper
▢
1
package
-
1.25 oz taco seasoning
▢
½
cup
water
▢
4
ounces
cream cheese
▢
2
cups
shredded Colby Jack cheese
-
divided
▢
20
jumbo pasta shells
▢
1 ½
cups
salsa
▢
1
cup
taco sauce
Instructions
Preheat oven to 350 degrees F.
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 13x9 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.
Notes
Add Veggies:
Family hate veggies? Sneak in a little spinach, carrots or other veggies into the shell mix.
Variation tip:
Feel free to add a different protein. Chicken, hamburger, steak all are wonderful additions to this recipe.
Alternate cooking method tip:
The Instant Pot would be a great way to prepare a deconstructed version of this recipe.
Toppings:
Sour Cream, fresh cilantro or parsley add a great fresh taste, however,
Homemade Pico de Gallo
is always a hit.