Creamy Salsa Beef Shells
Ground beef and pasta shells in a creamy sauce of salsa, cream, and melted cheese.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 24 oz ground beef
- 1 cloves garlic minced
- 1 tsp cumin
- ¼ tsp black pepper
- ½ tsp salt
- 8 oz pasta shells dry
- 1 cup salsa
- 1 cup heavy cream
- 1 cup shredded cheddar cheese or Mexican blend
- 2 tbsp chopped cilantro for garnish
Instructions
Cooking
- Boil. Cook the shells in salted water and drain.
- Brown. Cook the beef until no pink remains and drain the fat.
- Season. Stir in the garlic, cumin, pepper, and salt for 1 minute.
- Simmer. Add the salsa and cream and simmer gently 5 minutes.
- Combine. Stir in the shells and cheese and top with cilantro.
Notes
Substitutions: Use half and half for the cream or ground turkey for the beef.
Tips: Keep the heat low after the cream goes in.
Storage: Refrigerate up to 3 days. Not recommended for freezing.
Nutrition is calculated for 1 of 4 servings.