Tuesday, May 27, 2014

Mexican Stuffed Shells

Mexican Stuffed Shells
2 to 2-1/2  pounds  Ground Beef
2  packages  Taco Seasoning, or use this one: My Favorite Taco Seasoning
1  8-oz.  Cream Cheese
1  12-oz.  Jumbo Pasta Shells (about 32)
1  16-oz.  Salsa
1  30-oz.  Refried Beans
1  15-oz.  Pinquito Beans, lightly drained
2  Cups  Taco Sauce
3  Cups  Mexican Cheese Blend
Lettuce, Green Onions, Black Olives, Diced Tomatoes, Sour Cream, and Salsa, as desired, for topping
In a large skillet, fry Ground Beef; drain.  Stir in Taco Seasoning and Cream Cheese; cover and simmer until Cream Cheese is melted; blend well and set aside.
While the Beef is cooking, cook the Jumbo Pasta Shells the minimum cooking time, or even a minute less; drain and set out individually so the Shells don't stick together.
Combine the Salsa, Refried Beans and Pinquito Beans; spread in the bottom of two greased 9 x 13 pans.
Stuff the Shells with the Meat mixture (a cookie scoop works great!); place in baking pans open side up and cover with Taco Sauce.
Cover with foil; bake at 350* for 30 minutes.  Remove foil, top with Mexican Cheese and bake another 15 minutes, or until hot through and cheese is melted.  Top with toppings, as desired, for serving.  Serves 15-18.  Freezes very well.
"[The Lord] causeth the grass to grow for the cattle,
and herb for the service of man,
that he may bring forth food out of the ground,
And wine that maketh glad the heart of man,
and oil to make his face shine,
and bread which stregtheneth man's heart." 
Psalm 104: 14 & 15
Back in January a friend organized a recipe swap: about 20 different ladies submitted five favorite recipes and side dishes to go with them.  This recipe was included in the swap and our family has really enjoyed it.  I've tweaked it just a bit by adding the beans to the bottom of the pan.  I hope you enjoy it, too!


1 comment:

WholeHearted Home Judith Kowles said...

Thanks for sharing this recipe over at WholeHearted Home.