Mexi Stuffed Shells

It seems like I've been posting almost all chicken recipes lately, so since it is Valentine's Day I decided to spice things up a little bit. Hey, I'm talking about seasonings and spicy sauces and things - what were YOU thinking about?!

Purusing the items in the pantry and in the fridge, I decided to do something different. Well, at least different for me. I like Mexican food but I don't have any tortillas on hand. And I don't feel like just having taco salad tonight. Again. (Even tho' it is a favorite.)

So here goes....let's stuff some good tasting things into a jumbo pasta shell! I'm cooking only for 2, so if you need more, then adjust the amounts upwards.

12-15 Jumbo pasta shells
1 pound hamburger
1/2 package of cream cheese (about 4 oz.)
1 package taco seasoning
1 can refried beans
1 cup salsa
Hot sauce to drizzle over the top
1 cup cheddar cheese (or a mix of cheddar and jack)
1-2 Cups crushed frito chips
Sour cream for garnish
Green onions for garnish


Brown the hamburger and then drain the fat. Add the taco seasoning and a half cup of water, let simmer for a few minutes until the water is nearly gone. Make sure to stir in the taco seasoning so it is spread throughout.




Cut the cream cheese into one inch cubes and add to the hamburger. Cover. (I know this looks like I added marshmallows to the hamburger - I assure you the only thing I have been drinking today is coffee, so no, those are not marshmallows!)

While the cream cheese is melting into the hamburger, put the pasta shells into a pot of water (with a little salt) and wait for it to boil. (I don't think I need to tell you that you must turn on the burner if you have any hope of the water ever boiling!)

Check on the meat to see how the cream cheese is doing. When it starts to melt down, stir it around so it gets well mixed with the meat.

Preheat oven to 350.

Bring the pasta to a boil and then remove from heat. You want them to still have some stiffness but not to be crunchy. They will finish cooking in the oven. Drain the pasta and toss with a little butter to keep them lubed.

Add the refried beans to the meat and mix thoroughly. Remove from heat and let it sit just long enough that you can handle it without burning your fingers.



Take your casserole dish and pour the salsa in the bottom. Stuff some of the meat mix into each shell a spoonful at a time. Overstuff the shells - it is ok if some oozes out when you set it into the casserole dish. Continue until all of your shells are stuffed. Drizzle some hot sauce (like LaVictoria or Taco Bell) over the shells. Cover with aluminum foil and place into the oven for 30 minutes.





Crush some Frito chips (about 1 or 2 cups, depending on how crunchy you want it) and set aside.

At 30 minutes remove the dish from the oven and sprinkle the chips and the cheese over the top and return to oven for 10 minutes.



This is what it looks like, after the chips and cheese have been added, and it is done baking.

When you plate your shells you can then garnish with sour cream and/or green onions if you wish.



Here it is plated along with a small salad with Bleu Cheese Dressing. (No, that's not for ME! I don't eat Bleu Cheese dressing!)

SIDENOTE: This meat mix with the cream cheese and refried beans is terrific and would make a wonderful dip for chips. In fact, when I was done stuffing the shells I had about a cup of meat mix leftover and it went into the fridge with chips in mind for tomorrow!