I’m not sure if I’ve mentioned this before, but I love beef. And a good steak.
These things do not love me.
But every now and again, I make a sacrifice – for myself, and my dad and brother who eat my daily cooking. I skip the ground turkey, and cook with ground beef. I skip the chicken breast, and cook a steak. They’ve come to
tolerate like my overuse of chicken and turkey, but I think it’s only fair that I include some beef for them every now and again.
In my kitchen, beef can usually be found in the form of something “Mexican.” I say “Mexican,” because I’m not quite sure that a girl of Irish/Italian/German heritage can truly cook Mexican. I try.
So, for this, the last Saturday of 2011, I bring you Taco Stuffed Shells.
I wish you much happiness, love, and peace in 2012. I wish you the drive to be successful in whatever it is you wish to accomplish in 2012.
And of course, the foodie in me wishes you much, much more deliciousness.
HAPPY NEW YEAR!
Taco Stuffed Shells
Adapted from Blogchef.net
- ¾ cup Nature’s Promise Medium Organic Salsa (your desired hotness, of course)
- 10 items uncooked jumbo shells
- ¾ pound uncooked 90% lean ground beef
- 1 (14.05oz) can Mexican style stewed tomatoes (DO NOT DRAIN!)
- ¾ cup Ortega Taco Sauce (your desired hotness, I used medium)
- 2 tbsp Ortega Reduced Sodium Taco Seasoning (from packet)
- ¾ cup Kraft 2% Mexican Style Four Cheese
- 3 green onions, chopped (for garnish)
1. Preheat oven to 350 degrees. Line a 9 x 13 inch baking dish with foil, and pour salsa in the bottom of the dish. Set aside.
2. In a large skillet combine ground beef, onion, stewed tomatoes and their juice, and taco seasoning. Cook until tomato juice has been absorbed.
3. Remove from heat and allow to cool completely. Meanwhile, cook the pasta shells, drain, and set in prepared dish for stuffing.
4. Stuff each shell with 2 rounded tablespoons of meat mixture. Place the stuffed shells in the prepared baking dish and cover the tops of the shells with 1 tablespoon of taco sauce.
5. Sprinkle the top of each shell with 1 tbsp cheese.
6. Cover with aluminum foil and bake for 30 minutes. Then, remove cover and bake 10 more minutes.
7. Garnish with your favorite taco toppings – remember to count additional P+ for your toppings!