Mexican Stuffed Shells

 

These Taco Stuffed Shells have a cheesy beef filling with diced tomatoes, salsa, and your favorite taco toppings. It’s make-ahead friendly and leftovers freeze well!

 

Ingredients:

1 pound ground beef

1 package of low-sodium taco seasoning

4 ounces of cream cheese

20 jumbo pasta shells

1 1/2 cups salsa

1 cup taco sauce

1 cup cheddar cheese

1 cup Monterrey jack cheese

For toppings:

3 green onions

Sour cream

 

Set the oven to 350 degrees Fahrenheit.

Brown the ground beef in a skillet; add taco seasoning and cook according to package directions. Cover and cook until the cream cheese is melted. Mix everything thoroughly. Set aside and allow to cool completely.

Cook the pasta shells according to package directions while the ground beef cooks. Separate the shells on a cutting board or baking sheet so they don't stick together. Spread salsa in the bottom of a 9x13 baking dish. Stuff 1-2 tablespoons of the meat mixture into each shell. Place the shells, open side up, in a 913 pan. Cover taco shells evenly with taco sauce. Bake for 15-20 minutes, covered with foil.

 

After 15-20 minutes, add shredded cheese and bake for 5-10 more minutes with the foil removed until the cheese melts. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

 

 

FYI

 

Easy Healthy Slow Cooker Frittata

 

 This slow-cooked frittata, made with an assortment of chopped fresh vegetables, is an easy, healthy, and delicious dish suitable for breakfast, lunch, or supper.

 

6 large eggs, beaten

Salt and pepper to taste

¾ cup chopped artichoke hearts

½ chopped seeded tomato

¼ cup chopped yellow bell pepper

¼ cup chopped green onion

¼ cup grated reduced-fat cheddar cheese

 

1.        Ideal slow cooker size: 6-Quart.

2.        Coat the slow cooker with nonstick cooking spray.

3.        Whisk the eggs and vegetables together and pour them into the slow cooker.

4.        Cover and cook on LOW for 1 to 2 hours, or until set.

5.        Sprinkle evenly with grated cheese.

6.        Cover and turn off the slow cooker. Let sit until the cheese is melted, about 5 minutes.

7.        Cut into 4 equal pieces.

 

 

 

Pan-Fried Radishes with Bacon

 If you’re following the keto diet and miss potatoes, you have to try these sauteed radishes! They’re the perfect substitute and make a great side dish for breakfast or dinner. 

 

INGREDIENTS

4 slices bacon diced

1 ½ pounds radishes diced

1 teaspoon minced garlic

1//2 teaspoon salt

½ teaspoon pepper

2 teaspoons chopped parsley

 

INSTRUCTIONS

 

 Heat a large skillet over medium heat and add the bacon to the pan.     

Cook, stirring often, until nearly crisp.

Add the radishes to the pan with the bacon and continue cooking, stirring often, until the radishes are softened about 15 minutes.

Add the garlic and cook for 1 more minute.

sprinkle with salt, pepper, and parsley before serving.