Wednesday, October 5, 2011

Mexican Stuffed Shells

I found this recipe on Pinterest and as soon as I saw it I knew that Randal would love it, and he did! The only mistake I made was using hot taco seasoning in this, next time I'll use mild, as this ended up being too spicy for me to really enjoy, but it was perfect for Randal!

1 lb. ground beef
1 packet taco seasoning
4 oz. cream cheese
16 jumbo pasta shells
1.5 cups salsa
1 cup enchilada sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 spring onions
Sour cream

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 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with enchilada 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.

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