Hello all! I have another successful recipe for two people to share! Like the last one, this recipe is originally from the site “Reservation for Two,” with just a few slight updates. It’s a good recipe for someone who is craving Mexican flavors but wants to try something a little different! I wish I had a picture to illustrate its deliciousness but I was too hungry and devoured it before a picture was taken! Even Kevin gave it the two thumbs up rating, which is big coming from him (he’s SLIGHTLY picky when it comes to food)! This was the perfect amount of food for the both of us! We served it with some chips and salsa and it was perfection!
Mexican Stuffed Shells
Total Time: about 45 minutes
Cook Time: 30 minutes
What you’ll need
1/2 pound lean ground beef (I used 93% lean)
1/2 packet taco seasoning
2 ounces cream cheese (I used a light whipped one, which had some greek yogurt in it for added protein)
8 jumbo pasta shells
1 1/4 cup salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
2-3 scallions, finely chopped
Other things for garnish (I just used black olives but you could add sour cream or fresh tomatoes if wanted)
1. Pre-heat oven to 350 degrees.
2. In a medium skillet over medium heat brown ground beef until no longer pink, about 10 minutes.
3. Add taco season packet and water; cook according to taco seasoning directions.
4. Stir in cream cheese; cover and simmer until all the cheese is mixed. Mix well. Set aside and let cool.
5. While ground beef is cooking, cook the pasta shells according to the package directions & drain.
6. Pour about 1 cup of the salsa on bottom of a small baking dish.
7. Then scoop the shells out individually and put them in the dish. Stuff each shell with the meat mix & rest of the salsa. Then put the cheese plus scallions on top.
8. Bake for 30 minutes or until cheese is all bubbly.
9. Serve with your favorite condiments (sour cream, salsa, olives, cilantro).
Next on my recipe list of new things I’m making–crockpot meatball subs!