Sunday, February 19, 2012
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 monterey jack cheese
3 green onions
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.
This was super easy to make and came out awesome.
I found that Sargento makes a shredded cheddar cheese and monterey jack cheese combo. So exciting and cheaper. I also didn't use 2 cups worth of cheese. I always use 1/3 reduced fat cream cheese, especially in dishes with other types of cheese. It's a healthier option. I also used ground turkey instead of beef; my dad doesn't eat red meat and turkey has less fat.
I used about 20 shells; I have no idea what 'jumbo' shells are but mine seems fairly normal :)
I served mine with shredded lettuce, tomato, and a slice of avocado. The blog I took this from didn't add any veggies and I like to serve something fresh with dinner. It was a nice addition to dish.
Check out the blog I got this recipe from: http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/