And they turned out pretty darn good if I do say so myself!
Mexican Stuffed Shells
(found on Pintrest)
4 servings
1 lb ground beef
1 package taco seasoning
4 oz cream cheese
14-16 jumbo pasta shells
1 1/2 c. salsa
1 c. taco sauce
1 c. cheddar cheese
1 c. Monterey Jack cheese
- Preheat the oven to 350 degrees.
- Brown ground beef, add taco seasoning and prepare according to the package
- Add cream cheese, cover and simmer until cheese is melted, blend well. Set aside and cool completely. (You may be tempted to eat what's in the pan, but wait, it gets better!)
- Cook pasta shells according to the directions on the package, drain. Set shells out separately so they don't stick together.
- Pour salsa on bottom of 13x9in baking dish. (make sure you have a really good salsa, as a lot of it soaks into the shells. I have yet to find a salsa at the grocery store, or even a recipe for one that I really love. And as much as I HATE corporate dining, Carlos O'Kelly's has the best salsa.)
- Stuff each shell with the meat mixture and place in pan, open side up.
- Cover shells with taco sauce (now, it says taco sauce, but I like enchilada sauce better, so I use that, and it still turned out to be delicious.)
- Cover with foil and bake for 30 min.
- Add cheeses and bake, uncovered 10-15 min
- Top with green onions, black olives, sour cream, more salsa, whatever your heart desires. We didn't top it with anything and it tasted wonderful.
Tomatillo Guacamole
(found in Skinny Dips)
Makes about 3 cups
Vegetarian
4 tamotillos, papery husks removed, halved lengthwise
2 large plum tomatoes, cored, halved lengthwise, and seeded
2 tsp. canola oil
2 large hass avocados, halved, pitted, and peeled
1/2 c. chopped cilantro or coriander leaves
1/4 c. diced red onion
3 serrano chilies, seeds and ribs removed, minced
2 tbsp. lime juice
1/2 tsp. kosher or sea salt
- Prepare medium-hot fire in a charcoal grill/barbecue, preheat a gas grill/barbecue on medium-high, or place a stovetop ridged grill pan over medium-high heat.
- Brush tomatillos and tomatoes with the oil. Place the tomatillos and tomatoes, cut side down, directly over the fire. Cover the grill and cook, turning once, until dark brown grill marks appear and they are tender, about 3 minutes per side. Transfer to a cutting board and cut into 1/2in dice. Set aside. (I didn't do any of that. Mostly because I'm lazy. I skipped right to the dicing of the tomato and tomatillos. It still turned out wonderfully, I just thought I would include these directions for the more ambitious ones out there!)
- In a medium bowl, mash the avocados until chunky. Add the grilled (or in my case, raw) tomatillos and tomatoes. Fold in the cilantro/coriander, onion, serrano chiles, lime juice and salt. Transfer to a serving bowl and serve immediately (definitely followed that part!)
Anyway, hope you enjoy. All in all, it only took me about an hour. I made the guac while the shells were cooking.
Hope you have a Merry New Year!!!!
