Wednesday, February 11, 2015

Mexican Stuffed Shells

This recipe is one of my family's favorites. My husband and daughter gobble this up every time I make it. I always pray for leftovers, but it rarely happens. This recipe can be made healthy. I am going to share the way that I made it in the pictures, as well as how you can adapt the recipe to make it even cleaner.

Ingredients (Italics = cleaner version)

  • 20 jumbo pasta shells (use whole wheat pasta)
  • 1 pound lean ground beef (or ground turkey)
  • 1/4 brick of cream cheese
  • 1 packet of taco seasoning
  • 1/2 jar of salsa (make fresh)
  • 1 cup taco sauce (use salsa instead)
  • 1/2 cup shredded cheddar cheese
  • plain Greek yogurt
Directions:
  1. Preheat oven to 350 degrees.
  2. Prepare shells according to package instructions. After draining, place shells on a non-stick cookie sheet or a sprayed cookie sheet to prevent sticking.
  3. Prepare ground beef according to taco seasoning instructions. Drain off fat and stir in cream cheese.
  4. Line the bottom of a 9x13 pan with salsa.
  5. Spoon beef into shells and place shells into pan.
  6. Drizzle taco sauce over shells.
  7. Bake, covered, for 20-25 minutes.
  8. Remove cover, top with cheese, and bake for an additional 5 minutes.
  9. Serve with plain Greek yogurt in lieu of sour cream and top with green onions.
  10. Enjoy!