Monday, January 30, 2012

Mexican Stuffed Shells

Mexican Stuffed Shells

1lb Ground Beef
1 pkg. low-sodium taco seasoning
4oz. cream cheese
14-16 Jumbo Pasta Shells
1.5 Cups Salsa {your choice}
1 4oz can olives
1 4oz can Diced Green Peppers
1/2 of a Jalapeno
Taco Sauce {red or green}
Cheddar Cheese
Monterey Jack Cheese
Green Onions
Sour Cream

Preheat oven to 350°. 
In a frying pan cook ground beef & drain; add taco seasoning & prepare according to package directions. Add diced green onion, olives, & jalapeno.  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 {about one tablespoon; give or take}. 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 green onions and/or any condiments you’d like. Serve with sour cream and/or more salsa.

 Crissy Rose 

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