Ingredients
Method
Preparation
- Boil the jumbo shells according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent.
- Stir in the ground beef, cooking until browned.
- Mix in salsa and your favorite seasonings, letting everything meld together.
Assembly
- Carefully stuff each shell with the beef filling and place them seam-side up in a greased baking dish.
- Pour any remaining salsa over the stuffed shells, and sprinkle both cheddar and Monterey Jack cheese generously on top.
Baking
- Cover with foil and bake in a preheated oven at 350°F (175°C) for about 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is melted and slightly golden.
- Let cool for a few minutes before serving.
Nutrition
Notes
Serve with Mexican rice or a fresh garden salad. Garnish with chopped cilantro or sour cream. Leftovers can be stored in an airtight container for up to three days or frozen for longer storage.
