I'll be honest, I can no longer find the exact recipe that I originally used, but I have pretty much kept my version of it consistent every time I make them and am now in the habit of just throwing it all together by taste and texture. I wish I could say I had a picture of these, because food is ALWAYS more appealing when you can see it, but I do not have one of my own!
Taco Stuffed Shells
Recipe adapted from Random Thoughts and Thrills
1 Lb Ground Beef or Ground Turkey
1 Package Taco Seasoning or 2 TBSP Homemade Seasoning
1 8oz package of cream cheese, softened
12 - 16 Jumbo Pasta Shells, cooked and cooled
2.5 Cups Southwest Corn and Black Bean Salsa
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Monteray Jack Cheese
Brown beef or turkey and drain of all grease. Add in 3/4 of the brick of cream cheese, stirring until melted. Pour half of the salsa on bottom of 9X13 pan until lightly covered. Stuff shells with approximately 1 tbspon of beef mixture. Once complete, pour additional salsa on top. Cook at 350 degrees, covered, for 20 minutes - remove from oven and add shredded cheddar and montery jack cheese and allow to bake uncovered for another 10 minutes or until cheese is melted. Serve with sour cream, green onions or any other topping of your choice.
These are a great make ahead dish and heat up really well the next day as either leftovers or if you want to prepare ahead of time for guests. I like to serve mine with some cilantro lime rice and refried beans! Carbs, Carbs, Carbs - now you know why I can't make this too often :).
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