We had a nice three day visit. All I kept thinking about were those super tasty Mexican shells though and how I couldn’t forget to get the recipe before we left so I could make them when we got home. The kids ate them so I was adding it to my short list of recipes we all agreed on. Of course, me being me, I forget to have Mom write it down. I had to call her when we got home, but I have that hot little ticket in my pocket now! Check out what they are saying about this recipe over at Group Recipes:
“This dish is so tasty! I love to make at least two dishes and freeze one for a busy day.”
Might as well get two dinners done at once right?
Ingredients
12-18 large pasta shells, cooked
1 lb ground beef
3 tablespoons Old El Paso taco seasoning
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup Kraft grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml Hunt’s tomato sauce
chili powder, to taste
green onions, for garnish
Instructions
Brown ground beef and drain.
Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
Mix together reamining salsa, tomato sauce,and chili powder.
Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
Fill each shell with the ground beef mixture and place in pan.
Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
Defrost overnight and bake at 350 degrees for 30 minutes. (Cook from frozen for 2 hours at 300 degrees.).
If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
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Quick Tip: Ground sausage is good in here as well.
Thanks again to Group Recipes for this zippy recipe.
