1 lb. lean ground beef or ground turkey
1 pkg. low sodium taco seasoning
4 oz. cream cheese (I use the low fat)
16 jumbo pasta shells (you could use up to 18 or 20 depending on how full you fill them)
1.5 cups salsa (I didn't have any so used additional taco sauce)
1.5 cups taco sauce
1 cup shredded cheddar
1 cup shredded monterrey jack (or other cheese you may like)
Optional Toppings:
black olives, sour cream, green onions
Cooking Info:
Brown ground beef, drain fat, and add taco seasoning per instructions on packet
While ground beef is browning, spread salsa (or in my case taco sauce) on the bottom of a 9X13 pan. Also, start cooking the shells according to package directions:
Once ground beef has been cooked with the taco seasoning, add the cream cheese, cover, and simmer until melted. Mix well. Set the mixture aside to cool.
Once the shells are cooked and drained, set them out, in a single level to cool so you can handle them more easily.
Take a cooled shell, and add about 1 to 2 Tbl of the ground beef mixture to it. Place in the prepared 9X13 pan, open side up. Once all are filled, top with the taco sauce.
Cover the dish with foil, and bake at 350 degrees for about 30 minutes.
After 30 minutes, remove the foil, cover with the cheeses, and bake for another 10 to 15 minutes, until the cheese is melted.
No comments:
Post a Comment