- 5
Ingredients
- For Sauce:
- 28 oz can Tomato Sauce
- 1 small onion, chopped
- 1-2 TB fresh jalapeno pepper
- 1 4oz can chopped green chili peppers
- 2 TB chili powder
- 1/2 TB cumin
- 2 cloves, crushed garlic
- For "Tacos":
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning (low sodium)
- 1 TB pickled jalapeno pepper slices, chopped (optional)
- 1/2 cup frozen corn, thawed
- 4 oz light cream cheese, cubed or Philadelphia Brand Cooking Creme (softened cream cheese)
- 2 Green Onions, chopped
- 3 sweet mini peppers (yellow, orange, red), chopped
- 2 TB Cilantro, chopped
- 12 uncooked jumbo pasta shells
- Couple dashes of Hot Sauce
- 1 cup shredded Mexican Blend or Cheddar cheese
- 3/4 cup crushed tortilla chips (optional)
- Sour Cream
- Green onions, chopped
Preparation
Step 1
For Sauce,
Sweat onion and jalapeno peppers in olive oil. Add sauce, crushed garlic, and green chili peppers. Add seasonings (chili powder, cumin, s&p, dash of hot sauce). Simmer.
In a skillet, cook beef until no longer pink; drain. Add taco seasoning, jalapenos, hot sauce, corn. Add cream cheese; cover and simmer for about 5 minutes or until melted. Add green onions and cilantro before filling shells.
Cook pasta according to package directions; drain. Fill each shell with about 3 tablespoons meat mixture.
Spoon 1/2 of salsa into a greased baking dish; top with stuffed shells and sauce.Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream, green onions and extra salsa.