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Since this was such a big hit at our house last night, I’m going to recommend you make Mexican Stuffed Shells for your bargain meal this week!
ground chuck 2.69/lb
Pace chunky salsa 1.40
Publix shredded cheese 1.66
Mexican Stuffed Shells (adaptations in red)
12-18 large pasta shells, cooked [for unstuffed adaptation, use small shells or other shaped pasta]
1 lb ground beef [or turkey]
3 tablespoons taco seasoning
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750 ml tomato sauce [huh? I think this is 3 cups. I used a 15 oz. can and it was plenty.]
chili powder, to taste
green onion, for garnish [I omitted, cause I’m not crazy about green onions.]
1. Brown ground beef and onion, drain.
2. Add seasoning, water,
onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan. [OR–make a layer of sauce, layer of pasta, layer of ground beef mixture, and layer of cheese. Repeat. Ignore step 6.]
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion.
7. Bake at 350°F for 30 minutes.
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.
Mr. V loved this dish AND John McCain’s ribs, which we had earlier in the week. He doesn’t usually rave about my dinners, so we are going to put both of these into the rotation!