Jumbo Shells Stuffed with Taco Filling and Innovative Kitchen Gadgets

Cook's notes: No need to wait for a Cinco de Mayo Day to enjoy these jumbo pasta shells stuffed with a taco filling of beef, corn, black beans, tomatoes and covered with low fat cheese and baked in salsa. It's sure to become a family favorite. These taco stuffed shells are great by themselves but can be served over lettuce with chopped tomatoes and avocado slices. 

Taco Stuffed Shells

Cook's notes: The filling is enough for 24-26 cooked jumbo pasta shells. Recipe adapted from closetcooking.com 

Ingredients: 

• 1-12 oz. box jumbo pasta shells
• 1-LB. ground beef
• 1 TB. oil
• 1-1/2 cups sweet onion, diced
• 2 tsp. dry taco seasoning mix
• 1 cup canned Mexicorn, drained
• 1 cup black beans, drained and rinsed
• 1-14.5 oz can Diced Tomatoes Chili Ready 
• 1 jar 16 oz. salsa (mild or hot)
• 2-1/2 cups shredded low fat Mexican cheese 

Directions:

• Remove 26 shells from the box. Add to boiling water and cook al dente about 6 minutes. Stir a couple of times so shells don't stick together. Drain and lay single layer on paper towels.

• Cook ground beef with onions in oil. Crumble meat, drain and wipe pan clean. Add meat back into pan. 
• Sprinkle meat with taco seasoning. Add in canned chunky tomatoes, black beans, corn and 1-1/2 cups cheese. Cook about 5 minutes until cheese is melted. 
• In a 13 x 9 pan spread 1/2 jar of salsa evenly in the pan. Arrange shells in the pan. Sprinkle 1 cup cheese over the shells and drizzle with rest of salsa. 

• Bake at 350 degrees covered with foil for 15 minutes. Remove foil and cook 8 minutes more.

Check out this link to 50 useful kitchen gadgets you might not know even existed. 

http://www.listotic.com/50-useful-kitchen-gadgets-you-didnt-know-existed/

Tabletop Oil Mister

Herb Mill

Julienne Peeler  Blade