Each Monday I will be publishing a recipe from one of my books. This recipe is featured in the “Kickin’ It Up” Section of Moms at Home: A Collection of Recipes available on Amazon in Print and for Kindle. If you use any of these recipes, please take a photo and share with me on my Moms at Home Facebook page or on my professional Facebook page. Or, tweet them to me and use hashtag #MomsatHomeMeals Enjoy!
Mexican Stuffed Shells
Ingredients:
| 1 | Cup | Shredded Cheddar Cheese | |
| 1 | Pkg | Cream Cheese | Use mild, medium or hot Salsa to determine how spicy this dish is. |
| 1 | Pkg | Taco Seasoning | |
| 1 | Box | Jumbo Pasta Shells | |
| 1.5 | Cup | Salsa | |
| 1 | Cup | Taco Sauce | |
| 1 | Cup | Shredded Cheddar Cheese | |
| 1 | Cup | Monterey Jack Cheese | |
| 3 | Green Onions | ||
| Sour Cream, Black Olives, etc. |
Directions:
Preheat oven to 350°.
In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 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.
Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the 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 10-15 more minutes, with the foil removed. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.
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