Monday Mexican Stuffed Shells

Mondays are rough. Like always. You work through the struggle and come home wiped out. At least I do. I wanted comfort food. Sure fresh is a-mazing and clean is perfect. Sometimes though, I want a cheesy plate of deliciousness. When I think cheese, I think (Tex)Mexican food. Enchilada sauce, cheese, green chilies and onion. Hmmm, what dish could I whip up with those ingredients? Oh, I’ve got it!!! Mexican Stuffed Shells. I can shove all of my favorite things into the shells and put cheese on top. Sounds like a perfect Monday meal to me. And to the Hubs.



I used to use a recipe for this. However, I made so many tweaks that now it is my own recipe. I give you:

Mexican Stuffed Shells


-1 lb ground turkey

-1 box large pasta shells

-1 yellow onion diced

-1 can chopped green chilles

-2 cans enchilada sauce

-8oz Colby Jack cheese shredded

-8oz block of cream cheese

-1 TBSP garlic powder, 1 TBSP onion powder, 1 TBSP paprika, 1 TBSP cumin

-1 TSP Salt, 1 TSP pepper


-boil pasta shells until aldente, rinse in cold water

-add turkey to skillet over medium-high heat on stove

-add seasonings and start to brown turkey

-next add onion and green chilles

-once turkey is cooked, preheat oven to 350 degrees and add cream cheese to skillet

-once the cream cheese is melted and incorporated, remove from heat

-grease 9×13 pan well

-spoon turkey mixture into each shell and fill the 9×13 pan

-added the enchilada sauce to the pan, make sure to cover the shells

-sprinkle cheese on top

-cook for 25-30 minutes, until hot throughout


Here is my pasta boiling and my turkey mixture

shelss2  shells1


I added in the cream cheese, then filled the cooled shells


Next, I added the enchilada sauce


Then, I added the cheese and baked the shells


After 25 minutes: dinner is served!



Puh-leassssssssssse try this recipe. It is so good. In fact, I am looking forward to my leftovers today for lunch. Drop me a comment and let me know what you think. Thanks for reading!!!

Kylie Madole1


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