Just Me & A Recipe
One of my favorite things is finding a new recipe to try, shopping for the ingredients and spending a Saturday night in the kitchen bringing it to life and onto our dinner plate.
Friday nights we get home late and I am too tired and Sunday nights are spent getting ready for the week, so the only real night that I can relax and enjoy cooking is Saturday. The past several Saturdays have been busy with birthday celebrations and I can’t remember the last time I was eager to be in the kitchen with a glass of wine or a beer and test a new dish.
With the holidays FAST approaching, I’ve been spending a lot more time on Pinterest {dangerous} and recalled this Mexican Stuffed Shells recipe as I was clicking through my boards looking for inspiration.
It did not disappoint.
Mexican Stuffed Shells
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells {I used 20}
1 1/2 cup salsa
1 cup taco sauce {I used one 7 ounce bottle and that was perfect}
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream
Preheat oven to 350°.
In a frying pan cook ground beef {note: I added 1/2 a chopped onion and about 6-7 cloves garlic, chopped…a must in my book}; 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. I used green onions, fresh tomato and sour cream. Black olives would be another option if you’re a fan ~ I’m not.
I’m mad at myself for not adding several jalapeños! Next time I think I will chop them up and add them to the meat.
This meal was the perfect comfort food after sitting through TWO rainy soccer games and running several errands today. You could certainly use ground turkey, neufchâtel cheese {low fat cream cheese} and reduced fat cheese in this recipe and I don’t think the taste would be affected.
I will certainly be making these again. Did the kids eat them? No, not tonight. Elliott doesn’t care for cheese {??!!??} and would probably like them if I scraped off the queso. But I think they are mild enough for beginner palate to enjoy, too.
Trying another new one tomorrow night.
Hint: Buffalo Chicken Sumpin’ Sumpin’
If you’re like me and feel anything buff chix is a staple in your diet, stay tuned.
Don’t worry, it’s healthy!
Happy Saturday.
XO
December 6, 2012 @ 1:32 pm
Mmmmm…I love this recipe! I haven’t made it in a while, but should go back and make them again.
December 6, 2012 @ 1:48 pm
I made these this month! They are SOOOO good. Although I didn’t love the taco sauce I used. Might sub with Tapatio? Or more salsa. Or get better taco sauce. I haven’t decided yet. But this recipe is a KEEPER. For sure. Thanks for linking up, friend!! xxoo
December 6, 2012 @ 8:13 pm
Thanks for stopping by, Sarah! Can’t wait to make these again….glad to hear they are a favorite with your family. Cheers! XO
December 7, 2012 @ 10:01 am
I am adding these to our meal plan for next week….they look AMAZING!
December 7, 2012 @ 1:15 pm
oh my goodness!!! these look DELICIOUS!
December 7, 2012 @ 1:45 pm
This looks delicious and right up our alley! Going to try this out! Thanks for posting!
December 9, 2012 @ 6:24 pm
You’re welcome…..one of our new faves, for sure. Thx for stopping by! XO