Southwest Beef Shells Recipes

EASY 30-MINUTE SOUTHWESTERN BEEF SKILLET

Steps:

• Cook pasta according to package directions, drain, and set pasta aside.
• Preheat broiler to high.
• To a very large oven-safe skillet, add the olive oil, ground beef, onions, and cook over medium-high heat to brown the beef, crumbling it with a spatula as it cooks and stirring frequently to ensure even cooking. Cook for about 5 to 7 minutes or as necessary until beef is cooked through and onions are soft.
• Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
• Add the black beans, tomatoes, green chiles, green onions, taco seasoning, pepper, and stir to combine.
• Add the pasta and stir to combine.
• Evenly sprinkle with the cheese, optionally add jalapeno slices, and place skillet under the broiler until the cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.
• Evenly sprinkle with the reserved 2 tablespoons green onions, cilantro, and serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months.

SOUTHWESTERN BEEF TORTILLAS

Steps:

• Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened., Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.

SOUTHWESTERN BEEF AND RICE SKILLET

Steps:

• In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

STOVETOP BEEF AND SHELLS

Steps:

• Cook pasta according to package directions; drain., Meanwhile, in a large skillet, cook and crumble beef with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 10-15 minutes., Stir in pasta; heat through.

SOUTHWESTERN BEEF-AND-PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions; drain.
• Meanwhile, coat a 9-inch springform pan with cooking spray.
• In large nonstick skillet over medium-high heat, cook beef with seasoning and salt until browned.
• Stir in salsa; remove from heat.
• In large bowl, mix Alfredo sauce, eggs and 1 cup cheese; stir in pasta.
• In another bowl, toss spinach with 1/2 cup cheese.
• To assemble, spoon half of pasta mixture, about 4 cups, into pan.
• Sprinkle spinach mixture evenly over pasta.
• Top with even layer of beef mixture.
• Top with remaining pasta mixture.
• Sprinkle with remaining 1/2 cup cheese.
• Bake until hot in center and top is golden, about 1 hour.
• Run sharp knife around edge of pan to loosen pasta.
• Let stand 10 minutes.
• Remove side of pan; sprinkle with parsley.