Last night I made Mexican stuffed shells for dinner. I like to think of it as a fusion of Mexican and Italian cuisines. I needed a quick and easy dinner that I could throw together in under 20 minutes because I was busy with other projects yesterday. We ate the shells with a spinach salad and a side of Soupe au Pistou - a delicious meal.
Mexican Stuffed Shells
1 pound ground beef 24 ounces jumbo pasta shells
16 ounce jar salsa 1 cup cheddar cheese
8 ounces tomato sauce 1 cup Monterrey jack cheese
1 cup frozen corn 8 ounces sour cream
½ cup chopped olives 4 ounce can green chilies
Cook pasta shells according to package directions.
Cook beef and drain.
Stir in salsa, tomato sauce, corn, olives, chilies and ¾ cup of the cheeses.
Stuff shells with filling and place in a casserole pan. Top with remaining cheese.
Bake for 30 minutes at 375.
Ryan stuffed the shells for me because I was busy finishing up a cake. We all loved this dinner. My daughter ate 11 stuffed shells ... that says it all.
Okay the truth is - we will celebrate just about anything at our house. Monday was Mia's 4th birthday. It's hard to believe that she's 4 already - probably because she still acts like a puppy.
We celebrated with one of her favorite treats ...
We gave Mia her very own bucket of ice. She was super excited about her birthday ice. I don't really know if it's normal for a dog to love ice as much as she does - but it makes her happy.