Mexican Stuffed Shells

I’ve been craving Mexican food lately, but I was tired of the same old thing all the time. That’s where this recipe came in, I’d been meaning to try it for a few months, but never got around to it. I made it a few days ago, and loved it. It’s definitely being added to the dinner rotation.

Start by browning some ground beef in a large skillet.

Drain the fat when it’s done. Then add some cream cheese and a package of taco seasoning mix.

Stir it around until the cheese is melted and its all mixed well. Simmer on low about 5 minutes more.

While that’s cooking boil some jumbo shells according to the package directions. When they’re done, drizzle them with a bit of olive oil, then set them on a cookie sheet to cool.

Spread half a can of refried beans onto the bottom of a baking dish.

Then top with some salsa.

When the shells are cool enough to handle, smear a teaspoon of beans into the bottom of each shell.

Then add a spoonful of the meat mixture.

Stick ‘em into your baking dish.

Keep going until all your shells are filled.

Top with a bottle of taco sauce and the rest of the salsa. Cover them with foil and pop ‘em into the oven for 15 minutes.

After 15 minutes, remove the foil, top with some chedder jack cheese, a few sliced green onions and some sliced olives. Then stick them back into the oven, uncovered.

Take them out when the cheese is melted and bubbly, about 10 to 15 minutes.

Yum! You can make these to your own taste…skip the olives if you don’t like them, use hot or mild taco sauce and salsa. And if you want to make them a bit healthier, switch out the ground beef for ground turkey and/or the cream cheese for neufchatel cheese, I promise you won’t be able to tell the difference.

Serve them up with some more beans, salsa,┬ásour cream, guacamole, whatever you’ve got on hand.


here’s the printable….mexicanstuffedshells

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