Friday, May 4, 2012

Mexican Stuffed Shells

Happy Cinco de Mayo everyone (tomorrow anyway)!!

Thanks to sister-in-law getting married on the 5th of May and having a Cinco de Mayo reception, I always remember this holiday.

We are lovers of mexican food at our house and any excuse to have a party is a win, win situation.  Now if someone could just teach me how to make real tamales I would be in heaven! mouth is watering just thinking about them.

This was quick, easy and delicious.  Serve it with some spanish rice and it is a perfect meal.  Plus something about shells and the kids think it's pretty awesome, maybe because it's like a present inside.

Hope you have a great weekend celebrating--we have lots of family coming to town for Kathryn's special day so we are going to parrrtay!

Mexican Stuffed Shells

1 1/2 cups salsa
1 lb. ground beef
2 tbsp taco seasoning
2 tbsp water
4 oz. cream cheese
14-16 jumbo pasta shells
1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

1. Preheat oven to 350°F.  Pour salsa on bottom of 9x13 baking dish and set aside.

2.  In a frying pan cook ground beef. Add taco seasoning and water.  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.  Stuff each shell with the meat mixture. Place shells in baking dish, 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 (ie green onions, black olives). Serve with sour cream and enjoy!

Source: The Way To His Heart
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