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MainRecipesBeef | Mexican Stuffed Shells

   Mexican Stuffed Shells submitted by Mom Johnson
Kid-pleasing Mexican dinner (For husbands too!)

Preheat oven to 350 degrees.

Boil pasta shells according to package directions; drain and set aside.

Meanwhile cook ground meat and onions over medium high heat in a large frying pan. Drain any excess grease, then stir in chilies, taco seasoning, cream cheese and 1/2 cup shredded cheddar cheese. Allow the cheese to melt, then gently stir in the black beans and thawed corn.

Place half the enchilada sauce in the bottom of a 9x13 inch pan. Then fill each shell with 1-2 tablespoons of meat mixture. Place shells in the pan and then pour remaining sauce over the top of the shells. Top with remaining cheese and bake for 15 minutes with foil, and 10 minutes without foil or until cheese is hot and bubbly. Top with fresh cilantro and desired toppings. Serves 8.

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v 10 oz. package jumbo pasta shells
v 1 pound ground beef (or turkey)
v 1/2 cup chopped onion
v 1/2 cup chopped red bell pepper
v 1 (4.5 oz) can chopped green chilies
v 1 oz. pkg. taco seasoning mix
v 4 oz. cream cheese, at room temperature
v 1 (15 oz.) can black beans, rinsed and drained
v 1 cup white or yellow frozen corn kernels, thawed
v 1 (10 oz.) can red enchilada sauce
v 1 cup grated cheddar cheese
v 1/2 cup grated Monterey or Pepper Jack cheese
v 1/2 cup chopped fresh cilantro
v Optional toppings: sliced olives,sour cream, avocado, salsa

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