Taco Filled Pasta Shells
2 pounds ground beef
2 envelopes taco seasoning
8 oz cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional ingredients for each casserole
1 cup salsa
1 cup taco sauce
2 cups shredded cheese of your choice
crushed tortilla chips
sour cream
green onions
Cook beef over medium heat until no longer pink, drain. Add taco seasoning; prepare according to package directions. Add cream cheese. Cook and stir for 5-10 minutes or until cream cheese is melted. Transfer to a bowl. Chill for an hour.
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 TBSP of mixture. Fill 12 and put in a freezer safe casserole dish.
To prepare the others, spoon salsa into a greased 9 in square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover, top with cheese and crushed chips- bake 15 minutes longer uncovered or until heated through. Serve with sour cream and onions.
To use frozen shells Thaw in the fridge for 24 hours- shells will be partially frozen. Spoon salsa into greased 9 inch baking dish, top with shells and taco sauce. Cover and bake for 40 minutes at 350. Uncover, top with cheese and chips, and then bake for another 15 minutes.
NOTE: I did not freeze any, I just filled as many as would fit into a 9x13 casserole dish. I did not use taco sauce on top, just a little salsa and it was still realllly good.
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Cheeseburger Paradise Soup
- 6 medium potatoes, peeled and cubed
- 1 small carrot, grated
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 2 tablespoons chopped seeded jalapeno pepper
- 3 cups water
- 2 tablespoons plus 2 teaspoons beef bouillon granules
- 2 garlic cloves, minced
- 1/8 teaspoon pepper
- 2 pounds ground beef
- 1/2 pound sliced fresh mushrooms
- 2 tablespoons butter
- 5 cups milk, divided
- 6 tablespoons all-purpose flour
- 1 package (16 ounces) VELVEETA Pasteurized Prepared Cheese Product, cubed
- Crumbled cooked bacon
DIRECTIONS
- In a pot, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
- In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).
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Paula Deen's Monster Cookies
INGREDIENTS
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
DIRECTIONS
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
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