Mexican Stuffed Shells







(Photo of my dish just after it came out of the oven. Thanks to the Kid Unit for snapping this one for me)

This recipe comes from The Way To His Heart

We had this for dinner last night and let me tell you, it was just about TOO good, if that’s even possible.

This recipe was a Pintrest find (oh what a great time sucker that site is, but so far, so worth it!) The photo looked so yummy I just had to try the recipe.  No one in my house was disappointed with it–even the Kid Unit who normally doesn’t care for my Mexican dishes as much as some others.

Normally I’d follow the recipe to the letter the first time, but I did improvise this one a little. The recipe I share here is with my substitutions.  Be sure to check out The Way To His Heart for more great ideas and recipes.

Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup pepper jack cheese
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.