Taco Filled pasta Shells

Ingredients

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 1 package (8 ounces) cream cheese, cubed
• 1 can WF diced tom with lime juice and cilantro
• 24 uncooked jumbo pasta shells
• 1/4 cup butter, melted
• shredded cheddar cheese as desired
• 
  
• 1 cup salsa
• 1 cup taco sauce
• 1 cup sour cream

Directions

• cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Add can of tomatoes, and mix well. Transfer to a bowl; chill for 1 hour.
• Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture.
• Place stuffed shells in sprayed baking dish, sprinkle with cheese if using. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 15 minutes longer or until heated through. Mix salsa, sour cream, and taco sauce and drizzle over the top.
• To use frozen shells: Thaw in the refrigerator for AT LEAST 24 hours (shells might be partially frozen, then bake 15 min. longer).

Oven Baked Chunky Stew.

1 pkg of Dry Onion Soup Mix

1/2 tsp. Salt

1/2 tsp. Paprika

1 pound of lean chunky Beef Stew Meat

1 can Cream of Celery Soup

1/2 cup Ketchup

2 medium sized potatoes, cut into chunks

3 large carrots, peeled and cut into chunks

1/2 of an onion, diced

In a large bag, combine the seasonings and stew meat and shake until all the meat is well seasoned. Place into a lighlty greased casserole dish and top with the sliced potato, carrots, and onion. Next mix together the ketchup and soup and pour over the top of the stew.

Cover the casserole dish with a lid if it comes with one (if not, then just cover with foil) and bake @ *325 for 2 hours. Serve with warm bread or a roll for dipping!

* I partially cooked the meat so it will not need 2 full hours of baking. Blanch veggies first if freezing. Try cooking in the crock pot if it is a HOT day!

Michele Olsen

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