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Wednesday, November 2, 2011

Mexican Stuffed Shells

What do you get when you put Italian and Mexican cuisines together ? A meal that is nothing short of AMAZING! I wasn't sure what to expect from this dinner while I was assembling it, but it was seriously so good. We will definitely make this again!

1 lb. turkey ground
1 package low-sodium taco seasoning
4 oz. fat free cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese, I used pepper jack cheese to give it some kick (the kids didn't eat it)
Sour cream


Preheat oven to 350°.

In a frying pan cook turkey ground; 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. Top with shredded cheeses.

Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes, until cheese is bubbly and gets a little brown on top.

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

recipe from The Way to His Heart

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