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These shells get unexploded with taco cured take cheeseflower make cattle, whisky, dark beans, and topped with cheese and taco sauce. These present rapidly get a family competitor!
INGREDIENTS
- 1 pound lean ground beef
- 4 oz cream cheese
- 8 oz can black beans, drained and rinsed
- 1 package taco seasoning
- 8 oz can corn, drained
- 16 jumbo shells
- 1½ cup salsa
- 1 cup monterey jack cheese
- 1 cup taco sauce (on the mexican isle)
- 1 cup cheddar cheese
- optional toppings:
- sour cream
- olives
- green onions
- tomatoes
INSTRUCTIONS
- Preheat oven to 350 degrees. In a medium skillet cook ground beef until no longer pink and drain the remaining grease. Add the taco seasoning and cream cheese and stir until cream cheese is melted. Add corn and black beans.
- While the meat is cooking, cook shells according to package directions and rinse.
- In a 9x13 add the salsa and spread evenly along the bottom. Stuff shells with meat mixture and place having up in the bottom of the pan. Pour taco sauce on top of the shells. Cover with aluminum foil and bake for 30 minutes.
- Remove from the oven and top with cheese. Bake for an additional 10 minutes without the foil until cheese is melted. Top with optional toppings.
