Monday, April 20, 2009

Tex-Mex Stuffed Shells

Thank you KaeCee for this very tasty twist on stuffed shells!

1 12 oz. stuffed shells
1 lb. ground beef
2 lb. ricotta cheese
1 can corn with red peppers, drained
8 oz. moterey jack cheese
3 T chopped cilantro
1/2 t salt
1/4 t pepper
1 10 oz. can of enchilada sauce

Preheat oven to 375.  Cook pasta according to package directions.
Brown ground beef in skillet (cook through)
Combine beef with rocotta, corn, 1 c. monterey jack cheese, cilantro, salt and pepper
Fill shells with meat mixture
Spread 1/2 enchilada sauce on bottom of 9 x 13 baking pan
Place shells in pan and cover with remaining enchilada sauce and cheese.
Cover with foil and bake for 20 min.  Remove foil and bake for an additional 10 min.

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