Friday, December 5, 2008
Mexican Stuffed Shells!
Okay can you tell I'm on a kick? HA! I really think i was born with a little south of the border in my veins because i JUST.LOVE.IT! Luckily my husband puts up with it... must be soooo hard I'm sure!
Well I saw this on Le Petit Pierogi's blog and knew it was right up my alley! It was easy and fantastic... tip: I went ahead and browned the meat for the Mexican Pie and this together and put this half in the fridge until i made it! TIME SAVER!
1 lb. ground beef
1 package taco seasoning
4 oz. cream cheese (we used non-fat)
12 jumbo pasta shells (we used a lot, mine sort of were falling apart but still worked!
1 cup salsa
1 cup taco sauce (I used an entire small jar)
1 cup cheddar cheese (I didn't use b/c i didn't have any)
1 cup monterey jack cheese (I used a whole bar b/c that's what i had, worked great!)
1 1/2 cups crushed tortilla chips (we omitted)
3 green onions (omitted because I didn't have any)
1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa (I used taco sauce) on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!