Mexican Stuffed Shells

Haven't posted any recipes in awhile. Life happens, what can I say? Tonight I made Mexican Stuffed Shells.. I decided to switch up the usual Italian style stuffed shells and go South of the border!

Ingredients:

12    uncooked jumbo pasta shells
3/4    lb ground beef or venison
1    small onion, chopped (about 1/4 cup)
1    tablespoon chopped green chiles, drained
2 or 3    cups salsa
1    cup shredded Mexican Style cheese (I use Kraft Mexican Four Cheese)
1    cup beans: pinto, black, chili beans, (If desired, or serve with shells)
Salt, pepper, chili powder (1 tsp), cumin (1 tablespoon), garlic powder (1 tsp), dried oregano (1 tsp)

Cook the noodles by box directions, about 12 minutes. Drain and run cold water to cool.

Meanwhile, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in chiles, about 1/2-3/4 cup salsa, seasonings, and beans if desired. Mixture should be tight so it stays in shells. Simmer for five minutes and set off heat to cool slightly.

Spread 1 cup salsa in 8x8 greased casserole dish. Stuff shells with meat mixture and place shells, filled side up, on salsa. Spread remaining salsa over shells and top with plenty of cheese.

Bake 15 minutes at 350 degrees.  Let stand 5 minutes before serving.

Quick Pinto Beans: Mix beans and 2 tablespoons chopped onion, chiles, and salsa. Add salt, pepper, cumin and simmer for 10 minutes.

 

 I enjoy mine with beans on the side because my husband doesn't really like beans!