recommendation: mexican stuffed shells

I was intrigued by this fusion recipe I found on Blog Chef. Pasta + Mexican. Odd but I love both so how can it not be delicious? The whole time I was preparing the recipe I was perplexed on what the outcome would be... delicious or weird? Delicious won out.

The recipe was a bit of a fiasco in the beginning as I thought I had cream cheese in the house but it had gone bad so after cooking the meat and noodles I had to run to the store which 1. delayed dinner by 20 minutes and 2. made me a frantic mess. That said, once I got back on track, it was easy to assemble. Really, the noodles are just a vessel for the yummy Mexican filling. Hubby thinks that it would taste just as good if not better with corn tortillas but I can't help to think that the noodles are just so much easier (have you ever tried to make enchiladas and keep the tortillas rolled? sometimes its tricky!!).

Anyway, this recipe is easy and divine and you must try it. Plus there is so much room for interpretation - trying different salsas, hot vs mild taco sauce, different toppings - we followed the olives, green onions and sour cream, but what about fresh tomatoes, avocado, cilantro (i don't like, but it goes). I bet you could even add onions and peppers into the meat mix!

I wanted to keep sides light since the shells are pretty heavy so I made a corn & avocado salad on the side.

Recommended, try it soon!

Recipe, from blog chef:
Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!