Mexican Stuffed Shells - Authentic Delicious Mexican Group Recipes! Ingredients: 12 oz box of jumbo pasta shells 15 oz can of black beans, drained + rinsed 15 oz can of yellow corn, drained + rinsed 4 oz of cream cheese 2.25 oz can of sliced black olives, drained ½ onion, diced 1 green bell pepper, diced 2 cups of tomato salsa ½ tablespoon of extra virgin olive oil 1 cup shredded Mexican cheese 2 & ½ tablespoons of taco seasoning 1 teaspoon of onion powder ¼ cup of water Directions: Preheat oven to 350 degrees Bring water to a boil in a stock pot Add jumbo shells and cook according to package instructions Drain pasta and set aside While pasta is boiling, in a large skillet over medium heat, add ½ tablespoon of extra virgin olive oil, diced onion, and green pepper Brown for 3 minutes until peppers and onions have softened Next, add black beans, corn, black olives, taco seasoning, onion powder and water to onion and peppers Stir and cook for 2 minutes Add cream cheese to black bean and corn mixture, stir occasionally for 3 to 4 minutes until cream cheese has melted and is mixed well with black bean and corn mixture In a 9x13 casserole dish or similar size, pour 2 cups salsa in bottom of dish to completely cover Using a spoon, fill each cooked pasta shell with about 1 tablespoon of black bean and corn filling Place filled shells in casserole dish, filled side facing up Sprinkle shells with Mexican cheese Bake shells uncovered for 15 to 20 minutes until cheese has melted and salsa is bubbling Optional serving suggestions: Serve with additional tomato salsa, sour cream, fresh avocado Serve and Enjoy!
Posted on: Thu, 02 Oct 2014 04:36:51 +0000
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