A typical Italian dish of stuffed shells gets a “Mexican-makeover.”
What you’ll need:
- 1 pound jumbo shells
- 1 pound lean ground beef (or turkey)
- 1 packet low-sodium taco seasoning
- 1/4 cup water
- 4 ounces reduced-fat cream cheese
- 1 can corn
- 4 ounces diced green chiles (canned)
- 1/2 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa
- cilantro, for garnish
What you’ll do:
- Bring a large pot of water to a boil and add the pasta shells. Cook one minute less than the package directions instruct.
- Drain and set aside.
- Brown the ground meat in a skillet over medium heat. Drain fat.
- With the browned meat in the skillet, turn the heat to low and add the taco seasoning and water. Simmer for 2 minutes.
- Stir in the cream cheese and let it melt.
- Stir in the corn (drained) and green chiles. Remove from heat.
- Pour the salsa into a 9×13 inch pan that’s been coated with cooking spray.
- Spread to cover the bottom.
- Fill each pasta shell with the meat mixture and place on top of the salsa layer.
- Top the shells with the shredded cheeses.
- Bake in a 350 degree oven for 20 minutes.
- Remove from the oven, sprinkle with the cilantro.
Recipe and image from Buns in My Oven.
So what are you waiting for…Get dinner on the table!