Friday, August 30, 2013

Tex - Mex Stuffed Jumbo Pasta Shells

1 lb. of Vegetarian ground round ( Yves, Gimme Lean or Morningstar).  Ground Beef for the meat eaters
2 TBS Vegetable Oil
1  (1.25 oz. package of Taco Seasoning)
4 oz. cream cheese, cubed and room temperature
18 Jumbo Pasta Shells
2 C Pace Chunky Picante Sauce or your favorite Chunky Salsa
1 C Taco Sauce ( Old El Paso or Ortega)
1 C shredded Cheddar Cheese
1 C shredded Monterey Jack Cheese
4 Green Onions, chopped
1 ( 2.25 oz. can of sliced Black Olives, drained
Sour Cream for garnish

Brown the ground round in vegetable oil ,in a Saute Pan
Add package of Taco seasoning and prepare according to package directions

Add Cream Cheese and simmer until cheese is melted. stir well to combine
Remove from heat and cool completely

Cook Pasta Shells according to package directions and drain well

Pour Salsa into a 9"X13" baking dish
Stuff the shells with the meat mixture
Place them in the baking dish, open side up
Cover the shells with the Taco Sauce
Cover the pan with foil
Bake at 350 degrees for 30 minutes
Remove from oven

Sprinkle with onions, olives and both cheeses
Return to oven and continue baking uncovered for 15 minutes, cheese should melt and become golden brown.

Serve garnished with Sour Cream

Peace in the Kitchen!

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