Taco Stuffed Shells

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!

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