Saturday, January 17, 2015

Taco Stuffed Shells

14.5 ounce can diced tomatoes, no salt added
½ red onion, dice
1 pound lean ground beef
½ (15.5 ounce) can black beans, drained and rinsed
½ cup corn
1 teaspoon ground cumin
3 ounces Neufchatel cream cheese
20 jumbo shells, prepared according to package directions
1 cup shredded cheddar

Prepare salsa by combing the diced tomatoes and Fiesta Salsa Blend. Set aside while you prepare the other ingredients. Heat the Grapeseed Oil over medium heat. Add the onion and sauté 5 minutes. Add the ground beef and cook until browned and completely cooked through. Drain if necessary. Return to the pan with black beans, corn, Taco Sauce, cumin and cream cheese. Stir until the cream cheese is melted. Spread prepared salsa in the bottom of a 9x9 baking dish. Stuff shells with ground beef mixture and lay on top of the salsa. Sprinkle shredded cheese over all the shells. Bake for 2-25 minutes or until completely heated through and cheese is melted. Can be served with extra Taco Sauce, scallions, and/or cilantro. 

MY NOTE: This is a go-to meal for me because I have everything on hand and it's quickly thrown together and everyone loves it!
Post a Comment