Monday, November 24, 2014

Creamy Taco Unstuffed Shells

This recipe was found on and looked so good I knew I had to try it. Believe it or not, the zucchini was in the recipe already; it’s not something I added on. The only changes I made were using a green bell pepper instead of yellow because I only had green, and I added in the cream cheese. I may or may not have been a little heavy handed with the shredded fiesta blend cheese in this. ;) I liked how it came out, and I think you will too.

So, let’s get cooking!

Start a pot of water boiling for the shell pasta, and when it’s ready, cook the pasta until al dente. When done, drain and rinse with cold water to stop the cooking.

While that’s going on, do up the veggies. Dice the onions, bell pepper, and zucchini.

In a large skillet, brown the meat and vegetables. The original recipe called for hamburg, but I used ground turkey, as it’s so much less expensive. I also notice how much more tender it is in the recipes I make.

Add the can of diced tomatoes and the taco seasoning and bring to a boil. Turn down and simmer for about ten minutes.

Cut the cream cheese into cubes and add to the mixture in the skillet. Stir and simmer until the cream cheese is melted.

Turn the heat off and mix in the sour cream and half of the shredded Mexican blend cheese.

Pour into a greased 11 X 15” baking dish.

Bake for about 20 minutes at 350°. Pull out and sprinkle on the other half of the shredded Mexican blend cheese. Bake for another ten minutes or so, until the cheese on top is melted. Enjoy! ~TMMF

Creamy Taco Unstuffed Shells

4 c uncooked shell pasta
1 lb ground beef (or turkey)
1 Vidalia onion
1 bell pepper
1 zucchini
1 pkg taco seasoning mix
1 28 oz can diced tomatoes
1 8 oz pkg cream cheese
1 c sour cream
1 c shredded fiesta (Mexican) blend cheese
   (I used about 1 ½ c at least!)

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