Taco Stuffed Shells

These were pretty tasty but the prep work was a lot and then you have to bake for a good amount of time. This made for a late dinner! Overall though, they were good.

Rating: 7 of 10

Taco Stuffed Shells

Ingredients





* 1 lb. ground beef


* 1 package taco seasoning


* 4 oz. cream cheese

* 12 jumbo pasta shells (I used more. It was the whole box.


* 1 cup salsa


* 1 cup taco sauce


* 1 cup cheddar cheese


* 1 cup monterey jack cheese

* 1 1/2 cups crushed tortilla chips (omitted)


* 3 green onions (chopped) (omitted)


* Sour cream





Directions


1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.





2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.





3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.





4. Pour salsa on bottom of 9x13 baking dish.





5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.





6. Cover with foil and bake for 30 minutes at 350 degrees.7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
(I didn't bake for that long. I really just waited until the cheese was melted.)





8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!

Taco Ring

Rating: 9 of 10

This is definitely a crowd pleaser for sporting events! It sounds complicated but it's really not.

Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
-Preheat oven to 350°F.
-To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
-To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
-Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
-Using a spoon, carefully add the meat to the wide part of the crescent rolls.
-Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
-At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
-Bake until the crescent rolls are a light golden brown.
-Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
-Serve with all your favorite taco toppings.

Cheesy Nacho Bake

Cheesy Nacho Bake





1 package Velveeta Shells and Cheese Dinner

1 lb. ground beef (as always, I substitute this with soy crumles)

1 package Taco Seasoning Mix

3/4 cup Water

3/4 cup Sour Cream

3/4 cup Shredded Cheddar Cheese

3/4 cup Salsa



Preheat oven to 400 degrees. Prepare the Velveeta Shells and Cheese as you usually would. When this is done and you are adding the cheese mix also add ALL of the sour cream.Brown meat (or soy) and drain fat if needed. Add water and taco seasoning mix. Simmer for 5 minutes.In an 8 inch square baking dish, add half of the Velveeta mixture. Top with meat, half of the shredded cheese, and the rest of the Velveeta mixture.Cover and bake for about 15 minutes. When it is done, top with salsa and the remain shredded cheese.

Pizza Casserole

Pizza Casserole

Ingredients
1 lb ground beef
1/2 chopped onion
2 minced garlic cloves
1 jar tomato sauce
Package of Pepperoni
Pam Spray
10 oz can of refrigerated pizza dough
6 oz part skim mozzarella cheese

Preheat oven 425 degrees. In a nonstick skilled over med-high cook onion and garlic until softened. Add meat. Brown. Drain if necessary.

Add tomato sauce to meat and heat throughout. (you will want your meat mixture more on the dry side than the saucy side)

While the meat cooks, coat a 13 x 9 baking dish with PAM cooking Spray. Unroll pizza dough and press into the bottom and halfway up the sides of the baking dish. Pre-bake in oven for 5 minutes.

Remove crust from oven. Add a layer of cheese, then a layer of the meat mixture, then top with a layer of cheese and pepperoni. Bake- uncovered- at 425 for 12 minutes or until crust is browned and cheese melts. Cool for 5 minutes.