This is one of those recipes that take a short amount of time to make, yet it has the flavors that most everyone enjoys. Especially kids. Think taco pasta cups. The great thing I love about this particular recipe, is that I can make the individual toppings that make both kids and parents happy. usually my kids load their shells with loads of cheese and sour cream. But I always dice a red onion and let it sit in lime juice for about 15 minutes, chop up a small bunch of cilantro and avocado for the adults. I served these shells with a cumin spiced black bean and corn salad, which I added to my shells before adding the sour cream. Super yummy meal to make on a weeknight.
Mexican Stuffed Shells
1 box jumbo pasta shells
1-2 T butter
1.5 lbs lean ground beef, turkey or chicken
2T taco seasoning ( I use Penzey's)
3 oz cream cheese ( I use reduced fat)
1 c salsa
1 c shredded cheddar cheese
1 c shredded hot pepper jack cheese
1.5 cups tortilla chips, crushed ( I use tortilla strips)
Preheat oven to 350*. Cook the pasta shells according to the package directions.Drain shells, gently toss in butter and set aside.
In a large skillet, brown the meat, turkey or chicken. Season with the 2T taco seasoning. Stir in the cream cheese until well blended. Let the meat mixture simmer on low for about 5 minutes, stirring occasionally.
Fill each shell with meat mixture and set in a lightly greased casserole dish. (9 x 13 ). Spoon the salsa over the shells and top with the cheese and tortilla chips. Bake in the oven for about 15 minutes, until cheese is melted and the meat is warmed through. Serve with sour cream, onions, lettuce;or any other taco toppings you prefer.