Mexican Stuffed Shells

Mexican Stuffed Shells

1/2 of meat/bean mixture (see  below)

20ish jumbo shells cooked al dente

1 cup salsa

4 oz cream cheese

1/2 cup taco sauce

1 cup cheddar cheese

green onions

sour cream

Put 1/2 of the meat/bean mixture in a skillet and add cream cheese.  Heat until cheese is melted.  Remove from heat.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture (about 2-3 TBSP per shell). 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.

Adapted from: Mexican Stuffed Shells - the way to his heart

Meat/Bean Mixture

(I use 1/2 of this for the above recipe and the other 1/2 for serving on top of rice for lunches)

1 lb ground beef

1 15 oz can black beans

1 tsp chili powder

1 tsp cumin

1/2 tsp salt

1/2 tsp garlic

1/2 tsp onion powder

Cook ground beef until done.  Drain any grease.  

Return ground beef to pan and add the beans and spices.  Mix well.