Mexican Stuffed Shells

Mexican Stuffed Shells

Just look at all that cheesy taco-y goodness in a jumbo pasta shell!. Mexican stuffed shells are going to be your favorite dish to make for Taco night!

I was very tired today and really wanted to come home and take a nap. Instead, I ended up cooking and made three things. A frozen key lime pie, banana bread muffins, and this dish for Mexican stuffed shells. I am home alone this weekend and decided to make these Mexican stuffed shells since there was cheese on top and cream cheese in the middle. Boy let me tell you something, these Mexican Shells did not disappoint. I used lean ground beef and low fat cream cheese to keep these a tad on the lighter side. For garnish  used some tomatoes and parsley. One of the best pasta dishes I’ve made in a long time. Will definitely make this dish again.

 

Mexican Stuffed Shells

Mexican Stuffed Shells

Recipe adapted from Like Mother Like Daughter

5.0 from 1 reviews
Mexican Stuffed Shells
 
Ingredients
  • 1 pound ground beef
  • ½ cup yellow onion, diced
  • 2 TBS taco seasoning
  • 4 oz cream cheese
  • about 8 oz jumbo pasta shells (some may break - I used 21 shells total but cooked 25)
  • 10 oz enchilada sauce
  • 1 cup salsa
  • 1¼ cup cheddar cheese
  • ½ cup mozzarella cheese
Instructions
  1. Bring a large pot of water to boil.
  2. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking.
  3. Preheat your oven to 350 degrees.
  4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
  5. Drain the excess grease from the pan.
  6. Add in taco seasoning and stir to mix.
  7. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside.
  8. Combine your enchilada sauce and salsa in a small bowl.
  9. Pour about half of your enchilada sauce salsa mixture into the bottom of a 9x13 pan and spread around.
  10. Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into pan with sauce.
  11. Repeat until all shells or meat mixture is gone.
  12. Pour the remaining enchilada sauce salsa mixture over the tops of the shells.
  13. Wrap pan in aluminum foil.
  14. Bake for 30 minutes.
  15. Remove foil and top with cheeses.
  16. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
Notes
8 PP per serving
Nutrition Information
Serving size: 6 Calories: 323 Fat: 11.21g Carbohydrates: 32.27g Fiber: 2.4g Protein: 23.36g

 

Quinoa Lasagna

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One of my pet peeves when making lasagna is, that I NEVER have enough ingredients to fill a 9 X 13 in pan and that is what the recipe calls for. That always irritates me to know end. I decided to try an 8 X 11 baking dish this time and that worked way better. Now I am satisfied and can mark that down for future reference. :)

If you haven’t noticed yet, I’ve been making a lot of recipes with Quinoa recently. I had made some granola bars this past weekend and I never got to take a picture of them because Ben had eaten them all. They were one of his favorites. I think this by far is my favorite recipe I’ve tried using Quinoa. Who knew you could make lasagna with this hearty grain? The best part is there’s more protein in the quinoa which replaces the carb filled noodles you normally have with lasagna. Go ahead and give this one a try. You will be impressed this still tastes like lasagna!

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Servings: 8

Points Plus: 8

Ingredients

1 cup of Quinoa, cooked
1 pound lean ground turkey
1 jar of store bought marinara sauce
1 16 oz container of low fat cottage cheese
1/4 cup of parmesan cheese
1 cup of part skim mozzarella cheese
salt and pepper to taste

Directions:

Cook the 1 cup of quinoa in a medium sauce pan with 2 cups of water until all the liquid has
been absorbed. Set a side.

In a skillet, cook the ground turkey, until brown addd in your favorite jar of marinara sauce. I added
in a pinch or 2 of crushed red pepper flakes but that is optional.

While the turkey is cooking in the skillet, mix together the cottage cheese, 1/8 cup of part skim
mozzarella, parmesan cheese, and the salt and pepper.

When the turkey is done cooking begin layering all the ingredients together in a 8 X 11 baking dish. Half of the quinoa,
then the turkey and marinara mixture, and then cheese. Repeat this a second time, and
the last time top with the remaining mozzarella cheese. Bake in a 350 degree oven for 45 minutes.

Spicy Pop Pulled Pork

You can never go wrong with one of Ree’s recipes. Every recipe I’ve tried of her’s, I just love. This one was so super simple and I threw everything into a slow cooker instead of a dutch oven. The pork roast cooked on high for 4-5 hours and it was ready. The meat was just falling apart when I shredded it and it was so tender. I served mine on some fresh sandwich buns that I got at Hornbacher’s grocery store here in town. Tomorrow I want to try this meat inside some quesadilllas.

If you’re on a diet, you can go ahead and use a can of diet soda. Make sure to remove all the fat. There was a really big piece of it that just fell off when it was done cooking and I just threw that away. 1 serving of this pork is about 8 points.  I used coke because that is the drink of choice in our house. It’s not too spicy either with the can of chipotle peppers in there. I’d definitely make this recipe again.

P.S. I’ve got to stop watching Food Network…. Instead of having my website be recipe-diaries.com I should just change my name to The Food Network Cooking Blog or something dumb like that. Yesterday I made Alton Brown’s fudge, today was Ree’s pulled pork, and tomorrow I’m going to make the peanut butter balls featured on Trisha Yearwood’s show. Am I addicted?

This isn’t the prettiest picture sorry. Just trying to show how tender it was. :)

Recipe from The Pioneer Woman

Spicy Dr. Pepper Shredded Pork

Ingredients

  • 1 large onion
  • 1 whole pork shoulder roast (5-7 pounds)
  • salt and pepper
  • 1 can Chipotle peppers in adobe sauce
  • 1 can Dr. Pepper ((I used Coke))

Directions

Step 1
Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.
Step 2
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.
Step 3
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like.

Trisha Yearwood’s Chicken Tortilla Soup

I’m not a country western fan, but this soup might change my mind. This is Trisha Yearwood’s version of chicken tortilla soup. She had this on her show the weekend before Halloween and it looked really good, so I thought I’d give a try. All of her recipes that she makes looks really good, and she also sometimes will sing on her show. She has a really nice voice and she can cook.

This recipe might be my new go to recipe for chicken tortilla soup. The recipe makes a TON, so if you’re only making the soup for 2 people I’d half the recipe. I’m thinking about freezing the rest of it because there’s so much. One of the reasons I like this recipe is because it doesn’t call for a whole brick of velveeta cheese. It’s nice and creamy without that processed cheese. To make it lighter I cut back on the half-and-half and used 1% milk. You can also cut back on the butter a bit and use light butter. I’d make make this recipe again.

Servings: 10 (1 cup)

points plus: 8 (used 1% milk to figure nutrition info)

Calories 328, Fat: 10.3g, Carbs: 29.6g, Fiber 6g, Protein: 30g

Trisha’s Chicken Tortilla Soup

Ingredients

  • 3 tablespoons butter
  • 1 teaspoon garlic
  • 1 medium onion (chopped)
  • 2 tablespoons flour
  • 3 14oz cans chicken broth
  • 4 cups half-and-half (or low fat millk)
  • 1 cup prepared salsa
  • 4 chicken breasts (boneless skinless (already cooked))
  • 1 15oz can kidney beans
  • 1 15oz can black beans
  • 1 15oz can corn
  • 2 teaspoons ground cumin
  • 1 package fajita seasoning
  • 1 15oz can cream of chicken soup

Directions

Step 1
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
Step 2
Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

 

If you like Trisha Year Wood Recipes try the following….

Country Quiche

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Pineapple Upside Down Cake

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Key Lime Cake

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Or her Peanut Butter Balls!

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