Try Mexican Stuffed Shells for a delicious twist to the Italian classic. Use Taco Seasoned Ground Turkey for easy, budget friendly preparation.
What to Make with Festive Ground Turkey
I’m still working on developing delicious budget-friendly recipes and I happened to find rolls of ground turkey in the freezer section of the store. Taco seasoning is already added, making Mexican Stuffed Shells so easy.
And, the best part? It was only $2.10! That’s practically a steal with ground beef being about $7 per pound right now.
Have a browse at all
Festive Brand Ground Turkey is produced by the Jennie-O Turkey Store (owned by Hormel) and is naturally gluten free.
Ground Turkey. While I’ve used ground turkey, you can use any ground meat you have available. This turkey already has taco seasoning so you’ll need to add your own, if you’re using a different ground meat.
Enchilada Sauce. I’ve made my own Red Enchilada Sauce. You can use any canned enchilada sauce, if you prefer.
Cream Cheese. I’ve only used half a box of cream cheese. Need something to do with the other half? Try this easy Mexican Flan.
Creamy Taco Filling
The mixture of taco meat and cream cheese is amazing. I know you’ll think I’m crazy, but I still like Hamburger Helper. This was similar but even better!
Since we bought several (a LOT!) of these rolls of ground turkey, I’m planning on using this mixture for more recipes. I can use it for enchiladas, tacos. Or, smothered burritos, yum!
Try some of these other easy, budget friendly recipes.
- Cheese Entomatadas
- Fried Noodles with Spam
- Sausage Ramen Loaded Ramen Bowl
- Zucchini Pasta Sauce
- Cajun Sausage and Rice
- Chorizo and Potatoes Mexican Breakfast
Mexican Stuffed ShellsTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Large Saucepan
- Large skillet
- 9" x 12" casserole
- 6 ounces Jumbo Pasta Shells, about 15 shells
- 2 tablespoons Olive Oil
- 1 pound Ground Turkey, taco seasoned, Festive brand used
- 10 ounces Diced Tomatoes with Green Chiles, canned
- 4 ounces Cream Cheese, softened
- 1.5 cups Red Enchilada Sauce
- 6 ounces Sharp Cheddar, shredded
- Cooking Spray
- Preheat oven to 350℉.
- Cook pasta shells according to package instructions. Begin cooking the turkey in the following two steps while the pasta is cooking. Once the pasta has finished cooking, drain it. Spray a large plate, platter or baking sheet with cooking spray. Separate the shells carefully and place them individually so they can cool off without sticking together.
- In large skillet, over medium high heat, add olive oil. Wash the outer plastic of the roll of seasoned turkey then open and add to skillet. Fry, breaking up the turkey into small pieces. Cook until done, about 6-7 minutes.
- Stir in canned tomatoes and add the cream cheese. Continue stirring over medium heat until the cream cheese has melted and fully incorporated.
- Pour about ¾ cup enchilada sauce in casserole dish. Place about 2 tablespoons turkey mixture in each pasta shell and place it on top of the sauce with open side facing up.
- Drizzle over remaining enchilada sauce.
- Cover with foil and place in center of preheated oven. Cook for 25 minutes.
- Uncover, sprinkle with shredded cheese and place back in oven. Cook for 5-10 minutes until cheese is melted and everything is bubbly.
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