Friday, April 10, 2009

Mexican Stuffed Shells (for the freezer)

I hope I'm not repeating this recipe (thought I shared it already, but I could not find it on the blog.)
24 jumbo pasta shells
1 pound lean ground beef
2 cups salsa
1 can (8oz) tomato sauce
1 cup corn
1/2 cup black beans, rinsed and drained
1 cup (4oz) shredded cheese (cheddar or Mexican work well)
Toppings (you'll need when ready to serve it)
sour cream, salsa, ripe olives, green onions...
Cook shells, drain. Brown,& drain beef. Mix beef with beans, corn, salsa, tomato sauce, corn. Spoon this mixture into shells. Place shells into baking dish coated with cooking spray. Sprinkle with cheese. Cover, label, and freeze. (*Now, no one else may be as crazy as me, but if I use seran wrap, I make a note of that on the lid because I have been known to put things into the oven with plastic wrap on-yikes!) Cook covered from frozen for 45-50 minutes or until heated through. From defrosted state, maybe heat 30 minutes.

1 comment:

Julie said...

Mmmm...sounds good! I have a spinach stuffed shells recipe that I love but haven't tried the Mexican variation. yum!