Tex Mex Veal Stuffed Shells

Tex Mex Veal Stuffed Shells

These Tex Mex Veal Stuffed Shells are all the cheesy goodness you didn’t know you needed. Your family won’t be able to get enough of these, they are so tasty! Like a taco wrapped in a noodle but with more cheese. They are so easy and quick; in just 35 minutes you have dinner for six. You could even double the recipe, and freeze half of the filled shells for next time.

It doesn’t get much better than this, and with cream cheese inside these shells are so creamy. The added cheese on top is the bonus this dish delivers. This recipe calls for a poblano pepper, which adds just the right amount of spicy flavor. You could always use a regular bell pepper if spice isn’t for you! Use the salsa and taco sauce that your family loves and this, this is bound to become the next staple in your household.

This great recipe was developed specially for us by Christina Hitchcock of It is a Keeper, check out her blog for all her great recipes. If you love the flavor in this, you will also the love all the flavor that Christina packed into our Veal Piccata Meatballs Recipe!

Prep Time:
20

Cook Time:
15

Total Time:
35

Serves:
6

Ingredients

  • 1 pound ground veal
  • ½ cup diced onion
  • ½ cup diced poblano 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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Stir in taco seasoning and water; Stir to combine.
  4. 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.
  5. Remove from the heat and add ½ cup of Colby Jack cheese; Stir to combine.
  6. While the veal is cooking, bring a large pot of salted water to a boil and add the pasta shells.
  7. Cook according to the package directions and drain.
  8. Immediately separate the shells on plate so they don’t stick together.
  9. Pour the salsa into a 13×9 baking dish and spread to cover the bottom.
  10. Fill each pasta shell with 1-2 tablespoons of the veal mixture and place them in the baking dish.
  11. Top the stuffed shells with taco sauce and sprinkle the remaining 1 ½ cups of Colby Jack cheese on top.
  12. Bake for 15 minutes or until the cheese is melted and the shells are heated through.

Recipe Video