Such was the case last night when he came home. I had made these Mexican stuffed shells the
night before and sent them for lunch the next day. They take a little prep, which is why I put
them together Sunday afternoon, so that when I got home from work on Monday,
all I had to do was add the taco sauce on top and pop them in the oven.
These are a great combination of those infamous Italian
stuffed shells and tacos. The salsa on the
bottom combined with the taco sauce on top make the perfect sauce and you
control the heat – we use mild everything in our house, but go for the hot
stuff it that’s what you like! And who
doesn't like melted cheese. I topped
mine with sour cream and the hubs ate his as-is.
Give these a try and to the ladies at FIS – enjoy!
Mexican Stuffed Shells
Mexican Stuffed Shells |
What You Need:
- 1 lb. ground turkey
- 1 package taco seasoning
- 4 oz. cream cheese (I used 5 wedges of this)
- 18-20 jumbo pasta shells
- 1 ½ c salsa
- 1 c taco sauce
- 1 package shredded Mexican blend cheese
How You Do It:
- Cook shells according to package. Drain and let cool.
- While the shells cook, cook ground turkey in large skillet until no longer pink.
- Add taco seasoning and required water, and stir to combine.
- Add cream cheese and incorporate until blended. Let meat mixture cool.
- Once shells and meat are cooled, pour salsa in the bottom on a baking dish (I used a 9” square dish)
- Fill shells with meat mixture and place seam-side-up in dish.
- Top with taco sauce, cover with foil, and bake for 30 minutes at 350*.
- Remove foil and top with cheese. Bake an additional 10 minutes or until cheese is melted.
Mexican Stuffed Shells recipe adapted from The Way to His Heart.