Try this Stuffed Mexican Shells recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 325. Boil pasta shells.
Saute onion and garlic. Add turkey and spices; cook and drain.
Add 1 can Rotel with juice and 1 can w/out juice.
Add taco seasoning; bring to a boil.
Add cream cheese; stir until melted.
Pour 1/2 can enchilada sauce in 9x13 dish.
Fill pasta shells with meat filling; place in dish.
Cover with 1 1/2 cans enchilada sauce.
Tops with shreddded cheese.
Cover with foil and bake for 25 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (298g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 425 | ||
Calories from Fat: 253 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.1g | 37 % | |
Saturated Fat 16.1g | 80 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 130.4mg | 40 % | |
Sodium 1164.7mg | 40 % | |
Potassium 854.8mg | 22 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 11.4g | ||
Protein 30.3g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 425
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