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Thursday, May 24, 2012

Mexican Stuffed Shells

  Mexican Stuffed Shells

1 1/2 - pounds ground beef
1/2 - small onion, chopped
1 - garlic clove, minced
1 - packet taco seasoning, prepared
4 oz cream cheese
16 - 18 jumbo pasta shells
1 - cup salsa or picante sauce
1 - cup taco sauce, I used taco bell brand
2 - cups Mexican style cheese blend
green onions, cilantro, black olives and sour cream for garnish

Preheat oven to 350 degrees. In a skillet brown the ground beef with the onion and garlic until cooked through. Drain off any grease.
Add taco seasoning and prepare according to package directions (adding the required water). Add cream cheese, cover and simmer until cheese is melted. Blending well.
Set the meat mixture aside and cool completely. While the ground beef mixture is cooling, cook the pasta shells according to directions; drain. Set shells out individually on baking sheet or waxed paper so they don’t stick together.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the cooled meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for an additional 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, cilantro, sour cream or salsa).

Recipe adapted from: Blog Chef


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