Monday, June 18, 2012

Mexican Stuffed Shells

Having a menu plan last week worked out great! Haven't had time to make up one for this week yet and it's going to be a crazy busy start to the week. We all decided these Mexican stuffed shells were great, a nice twist on the traditional stuffed shells. I just need to remember to get mild salsa and taco sauce for my non-heat loving hubby! I think I got medium salsa and mild taco sauce and it might have been a touch too hot for Bob but the rest of us enjoyed it. Serve this with an iceberg lettuce/tomato salad on the side.

Mexican Stuffed Shells
serves 4-5

1 lb. ground beef
1-3 cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
2 tsp ground coriander
salt to taste
1 c tomato sauce
4 oz cream cheese
14-16 jumbo pasta shells
1 1/2 c salsa
1 c taco sauce
1 c shredded cheddar cheese
1 c shredded monterey jack cheese
3 green onions
sour cream

Preheat oven to 350*.

Cook the pasta shells according to directions, drain. Meanwhile, in a skillet cook ground beef; add the garlic, chili powder, cumin, coriander and salt to taste. Cook, stirring for 30 seconds then add the tomato sauce. Cook, stirring occasionally, over low heat for 10 minutes. Add the cream cheese, cover and simmer until cheese is melted. Blend well. Set aside to cool.

Pour salsa on bottom of 9x13 baking dish. Stuff each shell with the meat mixture. Place shells in the pan, open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheeses and bake for 10-15 more minutes with foil removed. Top with green onions and serve with sour cream and/or more salsa.

Note: You can replace the garlic, chili powder, cumin, coriander, salt, and tomato sauce with a package of low-sodium taco seasoning and prepare the meat according to the package directions.

Modified from The Way to His Heart...

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