KD's Taco Stuffed Shells

By KDCooks

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

Details

Servings 5

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.