Mexican Stuffed Shells

Usually when I ask Doug what sounds good for dinner he says, "Spaghetti and meatballs." It's kind of a running joke. But today when he was home for lunch and I ask, he said, "anything Mexican". 

Here ya go Honey...

Here's what you need to get started.  And yes, I like to shred my own cheese, but I will forgive you if you buy it already shredded....this time.

12 large pasta shells, cooked to package directions, drain
1 # ground chuck, browned and drained of any fat
1 8 oz jar picante sauce
1 8 oz can tomato sauce
1/2 can mild rotel
1/2 cup water
1 cup shredded monerey jack cheese (I don't really measure, just throw some on till it looks yummy enough)
1 cup french fried onions (in the can found by the green beans at the grocery store)

Combine picante sauce, water, tomato sauce, and rotel in medium bowl.

Stir 1/2 this sauce into ground chuck that has been browned, reserve the rest.

Stir in 1/2 the cheese and 1/2 the french fried onions into the meat mixture as well.

Pour the reserved sauce into the bottom of a 9 X 13 inch baking pan.

Stuff shells with 2 to 3 tablespoons of meat mixture each. Arrange shells in baking dish on top of sauce. If you have leftover meat mixture...just sprinkle it over the top of the shells.

Cover and bake at 350* for 30 minutes.

Uncover and top with remaining cheese and french fried onions. Return to oven uncovered for 5 to 10 more minutes, or until cheese is melted.

Want a bite?

My mother-in-law gave me this recipe, she understands my love of cookbooks/recipes, and  she knows Doug loves anything "pasta" and Mexican. Actually, almost all of us like it. 
If chunks of tomato turn you off, just whirl the sauce in a blender when you get it all put together.

Taco Soup

This is SO good on a cold day...heck who am I kidding, we like it any ole time!

1 pound ground chuck (I like to use diced cooked chicken)
1 package taco seasoning
1 package dry ranch dressing mix
1 can pinto beans ( I use white-great northern beans with chicken)
1 can corn
1 can ro-tel tomatoes, mild
1 can diced tomatoes

Brown ground chuck, drain. Or if you are using chicken, boil and dice a couple chicken breasts.

Add all ingredients in large sauce pot.

Add 3 cups of water, more or less for desired consistancy.

 Cook and simmer for 1 hour.

To serve, top with fritos, shredded cheddar, and a dollop of sour cream.

I found this recipe in a book given to me by my sister-in-law, Margie. It's one of those recipe books made up of recipes from a school. I think those are some of the best books, along with ones from churches. I love getting a new recipe book to browse through. Thank you, Margie!
This is so super easy and quick. And you don't have to have the toppings, but I think it helps to cover-up some of the veggies for the kids (and Doug, LOL).

Pasta Amatriciana a.k.a Piccolini

Click on any picture to get up close and personal.

1/4 pound pancetta, chopped, can substitute bacon
2 tablespoons Extra Virgin Olive Oil
3 cloves garlic
red pepper flakes, 1 or 2 shakes, depending on how spicy you like it
1/2 onion, minced
1- 28 oz can crushed tomatoes
2 sprigs fresh oregano
parsley
1 pound penne pasta, we like the mini-penne

In a large skillet, brown pancetta (or bacon), remove from pan and drain on paper towels.

Add olive oil, garlic and red pepper flakes to pan.

Heat till garlic sizzles.

Add onion and cook 5 minutes.

Add tomatoes and herbs stir in reserved pancetta (or bacon).

Heat through and reduce heat to low.

Simmer until pasta is ready.

Start large pot of water for pasta, cook according to package directions.

Drain pasta and return to hot pot, add sauce and toss.

I found this recipe on the internet when we returned home from Rome. We had so many incredible meals there and hope to return one day to explore some more. This one is especially a hit with Jonah. He calls it Piccollini. Long story made short...the box of mini penne pasta from Barrilla is called "Piccolini".  I love how family traditions are sometimes started and it only make sense to the family.