Mexican Stuffed Shells

Mexican Stuffed Shells

Ingredients:

2 pounds ground beef

2 envelopes taco seasoning

1-1/2 cups water

1 package (8 ounces) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter, melted

1 cup salsa

1 cup taco sauce

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1-1/2 cups crushed tortilla chips

1 cup sour cream

3 green onions, chopped


Directions:

In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours. Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips.

Mexican Meatloaf

Mexican Meatloaf

Ingredients:

1 pound ground beef

2 slices of cheddar cheese

1/2 cup shredded cheddar cheese

1/2 cup canned sweet corn kernels

1/4 cup chopped green bell peppers

1/4 cup chopped onions

1/2 cup salsa

1 packet of taco seasoning mix, dry


Directions:

Preheat oven to 375 degrees

Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray

In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan sprayed with nonstick spray.

Layer the two slices of cheese on top of the mixture. Evenly top with the remaining meat mixture.

Pour the salsa over the top of the loaf. Cook in the oven for 30 minutes.

Top loaf with shredded cheese. Return loaf to the oven and cook for another 15 minutes.