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Mexican Stuffed Shells

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)194.7647
Energy (kCal)1308.8805
Carbohydrates (g)48.1083
Total fats (g)35.8632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Before you start your meats, begin boiling large pot of water for shells. | 2. Preheat oven to 350 degrees. | 3. After water starts boiling, add salt, if desired, and shells. Boil for 2 minutes less than the package calls for (usually around 9-10 minutes). | 4. Brown meats in large skillet until no longer pink; drain grease, if desired. Add cream cheese and taco seasoning, along with the amount of water called for in only ONE of the packages (usually 2/3 or 1/2 c.) Mix until well blended and creamy. | 5. When shells are done boiling drain and let cool for a few minutes. Prepare 9x13 baking dish by adding salsa mixed with 1/2c. water. | 6. Start stuffing shells with meat mixture and place in baking dish until there is no room left. I try to squeeze in as many as I can because they are so good! | 7. Sprinkle with shredded cheese and bake covered 30-35 minutes, then uncover and bake for 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sirloin 1 lb ground 512.2678 0.0 103.7229 7.752000000000001
    breakfast sausage 1 lb 721.2127 30.8443 87.0898 27.6692
    taco seasoning mix 2 packets - - - -
    cream cheese 2 packages - - - -
    salsa 1 cup 75.4 17.264 3.952 0.442
    cheddar cheese 2 cups shredded - - - -
    jumbo pasta shell 1 package - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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