Mexican Stuffed Shells

Is it really Thursday already? The days are flying by, and before I know it I’ll be on a plane to Alabama to see my brother and his family, and to pick up my new car! This trip is so exciting for me, because I’ll get to see my niece for the very first time, it will be the first time I have visited my brother and his family at their home, and the first time I’ve been to Alabama. On top of that, I will get to drive home in a brand new car….the nicest car I have ever owned, as a matter of fact. 2012 Hyundai Sonata Limited 2.0T, with leather seats and a panoramic sunroof. My brother works for the plant there in Alabama, so I get a family discount on the car…how lucky am I? This upcoming weekend will be the only weekend I am actually at home during the month of February, which means that I have to cram in a whole lot of baking, cooking, and cleaning!

I have had this recipe on the to-make list for quite some time and I was finally able to get it on the menu. And, holy crap was it good!! Not the lightest of recipes, but definitely a great combo of pasta and mexican flavors. I may have skipped Taco Tuesday this week, but I made up for it by having taco pasta, basically! It’s not something that I will make often, because it’s definitely a heavier meal, but it will definitely see my kitchen again and I recommend everyone to try it at least once!

Mexican Stuffed Shells
Source: The Way to His Heart

• 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 Monterrey jack cheese
• 3 green onions
• Sour cream

Preparation

1. Preheat oven to 350°.
2. 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.
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 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.
5. 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.