Mexican Stuffed Shells

After enjoying our deliciously simple baked chicken for two nights, I decided it was time to get creative again.

I ran across this recipe on Pinterest a few weeks ago, and it seemed like an interesting twist.  Hubby loves stuffed shells but as the weather warms up, heavy Italian dinners don't sound all that appealing to me.  This time of year I start to crave fish, anything grilled, delicious salads, and Mexican food (with a side of frosty margarita of course!).  Plus, I fully intend to have a Cinquo de Mayo feast next month and figure I should start playing around with recipe possibilities now...

Recipe: (via Pinterest from thewaytohisheart)
1 pound ground beef
1 package low-sodium taco seasoning
4 ounces cream cheese
14-16 jumbo taco shells (I was actually able to stuff 18.)
1 1/2 cups salsa
1 cup red taco sauce (found in the Mexican section of the grocery store with all the other taco stuff)
1 cup cheddar cheese
1 cup monteray jack cheese (I actually had a 4 cheese Mexican blend on hand, so I used that instead.)
optional toppings: green onions, black olives, cilantro, sour cream, additional salsa (and a margarita on the side - not this time though)

Preheat oven to 350 degrees.  Brown ground beef; add taco seasoning according to package directions.

Add cream cheese and simmer, covered, until cheese is melted.  Blend well.  Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions.

Drain and set shells out individually on a cutting board or baking sheet so that they don't stick together.  Stuff each shell with the meat mixture.

Pour salsa on bottom of 9 x 13 baking dish.

Place shells in baking dish open side up.

Pour taco sauce over shells.  Bake covered for 30 minutes.

After 30 minutes, add shredded cheese.  Return to oven and bake uncovered for 10-15 minutes.

Serve with toppings of your choice.

Verdict:
First of all, like any stuffed shells recipe, it was fairly labor intensive.  A bit over an hour from start to finish and several pots, pans, and trays to clean up when done.  So keep that in mind.

That said, well worth the effort!  Actually I found it to be easier than the last time I made stuffed shells.... But that may be because I knew more what to expect process-wise.  Plus I was able to clean up a lot of the dishes as I went, which always makes me feel better about dishes - more than anything I hate the sink full after I've enjoyed a delicious meal.  Unless of course it's a sink full of dirty dishes after a delicious meal and a delicious margarita or two...

It had the familiar feel of pasta-comfort food but with the extra zing of Mexican-food flavor.  Really a perfect recipe to bridge that seasonal gap between winter and summer.  Not something I'll be making weekly but definitely something I'll be making again.  Maybe even for Cinquo de Mayo.  Unless I find a new and exciting dish to try between now and then.