Recipe Detail

Mexican Stuffed Shells

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Number of Servings:


  1. 1 packages - shredded carrots prepared
  2. 2 - limes juiced
  3. 1 boxes - giant pasta shells prepared
  4. - fresh tomato sauce
  5. 1 - pork tenderloin
  6. 1 cups - chicken broth
  7. 1 - large onion thinly sliced
  8. 1 - green pepper thinly sliced
  9. 7 ounces - can chipotle peppers in adobo sauce
  10. 1 bunches - cilantro minced
  11. 1 cups - barley prepared
  12. 2 cups - quinoa prepared
  13. - frozen sweet corn thawed
  14. 1 cans - black beans rinsed, drained
  15. 2 teaspoons - cumin


In a crock pot, layer the onion, peppers and adobo sauce. Set to low. In a large skillet, spray Pam and then sear all sides of your tenderloin, liberally seasoned with salt, pepper and cumin. Add tenderloin to your crock pot and cook for 10-12 hours. Shred and mix in cilantro.
(This can be served by itself over slaw to make a tasty Carnitas Salad).

Grain Pilaf:
Combine barley, quinoa, corn, black beans, cumin and carrots. Stir. Pour lime juice over pilaf and serve.

Pour salsa in bottom of your pan. Stuff shells with a mixture of the grain pilaf and carnitas. Warm in the oven and serve.


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