A couple of weeks ago, I tried my hand (again) at Once a Month Cooking - inspired by OnceAMonthMom (who, ok I'll admit it, I thought meant she was a Mom once a month - maybe stepkids? Yes, I'm occasionally very slow!).
Anyway... one of the dishes I made was her Mexican Stuffed Shells (courtesy of RecipeZaar). I never would have thought to combine Mexican with pasta shells, but it was/is Fabulous! ("is" because I'm having leftovers for lunch as I type this). Hubby gave it two-thumbs up, as well, in between bites.
Thought I'd pass it on to my readers, in case you're looking for a different dinner idea! It's super easy and very tasty! Next time, I think I'll try it with some chopped/cubed chicken instead of ground beef, since we're trying to limit our red meats.
- 12-18 large pasta shells, cooked
- 1 lb ground beef
- 3 tablespoons taco seasoning, I use recipe # 4292
- 1/2 cup water
- 1 onion, chopped
- 1 1/2 cups salsa, divided
- 1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
- 750 ml tomato sauce
- chili powder, to taste
- green onion, for garnish
Brown ground beef and drain.
Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese.
Mix together remaining salsa, tomato sauce,and chili powder.
Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
Fill each shell with the ground beef mixture and place in pan.
Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion.
Cover and freeze at this point, if you'd like. (see baking instructions below for frozen dish)
Bake at 350°F for 30 minutes.
Defrost overnight and cook from frozen for 2 hours at 300°F.