Firstly, thank you everyone for your kind words about Betty. She’s my special girl, and I’m the lucky one that she found me!
I’ve already shared my Red Chile Style Mexican Stuffed Shells and got some great feedback (If you’re a fan of red chile, you should check them out!). When I first blogged them I promised you an alternate (read: less spicy, more traditional) version. It took me a while, but I finally delivered!
And trust me, these were worth the wait. The shells are filled with a delicious combination of kale, black beans and corn seasoned to perfection. You can make these puppies as spicy or as mild as you’d like! Smothered in taco sauce and melty Daiya cheese, these will satisfy any cravings you might be having for Mexican food. I highly recommend you serve with a side of Margarita
Mexican Stuffed Shells (~4-5 servings)
- 18-20 jumbo shells
- 1 bunch kale
- 1 t minced garlic
- heaping 1/2 cup of sweet corn
- 15 oz can black beans, rinsed
- 10 oz can Rotel diced tomatoes and green chilies (mild or hot, your choice!)
- 3 T taco seasoning
- 1/2 t chili powder (or more to taste)
- 10 oz jar taco sauce (mild or hot, your choice again!)
- Pepper Jack Daiya, for sprinkling
- Cook shells as directed on package. When they’re done, lay them out of a cutting board to keep them from sticking to each other.
- Clean, de-stem and chop the kale, then water saute with the garlic until soft and bright green, about 4-5 minutes.
- In a big bowl, combine the kale with the beans, corn, Rotel, chili powder and taco seasoning.
- Spread 4-5 T of the taco sauce on the bottom of your baking dish, then fill the shells and place them in the baking dish. (One trick I use when stuffing shells, to make sure they all come out about the same and so I don’t run out of stuffing before shells (or vice versa), is to divide the filling in my pan using the spoon, into halves or quarters, depending on how many shells I have. That way you can easily eyeball it and know how much filling to give each shell!)
- Cover with foil and bake for 20 minutes. Remove the foil and add the Daiya, then bake for another 15 minutes or until the cheese is all nice and melty.