Mexican Stuffed Shells, Tortilla Dessert Cups
Mexican Stuffed Shells, Tortilla Dessert Cups Customizable Paper Cups
We’re all familiar with Italian stuffed pastas, but if you’d like a little twist on the dish with a bit of Mexican flavor instead, you might want to try this recipe for Mexican Stuffed Shells.
It has the same creamy goodness as other stuffed pastas, but has a great Mexican taste since it’s smothered in a blend of salsa, refried beans, cumin and Monterey-Jack Cheddar blend cheese.
If you want a dessert to go with the meal, this recipe for Tortilla Dessert Cups is tasty and quick and easy to make.
1 cup Monterey Jack/cheddar blend cheese, shredded
Sprigs of cilantro for garnish (optional)
Cook pasta according to package directions; drain. Rinse with cold water and separate the pasta shells on a large platter or cookie sheet and let cool.
Meanwhile, in a nonstick skillet, cook ground beef over medium heat until no longer pink; drain off any excess fat. Stir in salsa and refried beans, dried onions and cumin powder. Simmer for about 10-12 minutes or until heated through; set aside.
In a small bowl, combine the ricotta, mozzarella and Parmesan cheeses and beaten egg until well combined. Place a heaping teaspoon of cheese mixture into each pasta shell until all is used up.
Pour half of the meat mixture into a 9-by-13-2-inch baking dish. Arrange filled pasta shells evenly into meat mixture and pour remaining half of meat mixture over pasta shells.
Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle the shredded Monterey Jack/cheddar cheese over meat mixture. Return to oven and bake an additional 5 minutes, uncovered, or until cheese melts.
Garnish with springs of cilantro, if used. Makes 6-8 servings.
1/4 cup butter or margarine, melted
1 quart of strawberry ice cream (or other flavor, your choice)
Brush melted butter on one side of each tortilla. Combine the sugar and cinnamon; sprinkle evenly over tortillas
Press each tortilla, sugar side up, into a greased muffin cup. Bake at 400 degrees F for 6-8 minutes. Cool for 5 minutes.
Gently separate edges of tortilla. When completely cooled, place a big scoop of ice cream into each tortilla cup. Makes 6 servings.
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