Mexican Stuffed Shells

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Tacos are always a safe bet.  This recipe will give that tired dish a new twist.  This is a pretty plain version (I have a tough crowd!) but the original recipe called to mix cream cheese (4 oz) in with the taco meat for a creamier taste.  I would have loved to serve this one with some avocado slices, but somehow they didn't have any at the store!  I guess we'll have to settle for rice and beans this time around.

Special Equipment: none

Time Management:
Prep time: 5 minutes

Cook time: 60 minutes


Ingredients:
1 lb ground beef
taco seasoning
jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce (a smooth textured sauce found on the Hispanic aisle)
1 cup cheddar cheese
1 cup Monterey Jack Cheese

Directions: 
Preheat oven to 350 degrees

Boil your pasta shells and then put them in ice water to stop the cooking process.  While cooking pasta, cook beef and season according to taco seasoning directions and set aside.
Place salsa on bottom of 9 x 13 baking dish (or two 8x8 if you want to freeze one).  Once shells are ready, add a heaping tablespoon of meat mixture to each shell.  Place stuffed shells on salsa covered dish until full.  Top with taco sauce.
Bake covered for 30 minutes.
Remove cover, add cheese, and bake additional 15 minutes or until cheese bubbles.


Top with your favorites (avocado, green onions, black olives, chopped fresh tomatoes, sour cream)

This recipe was found at http://thewaytohisheart.wordpress.com/2011/09/30/mexican-stuffed-shells/ where she credits the source http://apinchofthisandthat.wordpress.com/2009/01/02/mexican-stuffed-shells/