Mexi Stuffed Pasta Shells

I have to admit, I wasn't even going to put this recipe on my blog because it was a Pinspired recipe that has been going around for quite a while. The thing is, I see it on Pinterest, but never actually look at the recipe. I have no idea if it has the same ingredients as another recipe already posted. I try to keep it as original as possible.

Anyway, I made these on Thursday; it is now Sunday, and my husband is STILL raving about how good the shells were. I've had several people ask me for the recipe in a matter of days... so I figured I should go ahead and post it. To be extra sure, I did look at the stuffed shell recipes on Pinterest, and none of them seemed too much like mine (YAY!).

Ingredients:

1lb lean ground beef
1 cup yellow corn (I always keep frozen corn in the house, but you could use a small can of corn or mexi-corn)
1 15oz can seasoned black beans (Goya, Glory, or Rosarita)
1 10oz can Rotel (hot or mild)
1 package low sodium taco seasoning
2 cups shredded colby & monterrey jack cheese
1/2 cup chopped green onions
1 28oz can enchilada sauce
1 12oz box Barilla jumbo pasta shells
sliced jalapenos (optional)

Instructions:

In a large pot, bring water (according to package) to boil. Add pasta shells and cook for 9 minutes. Drain in colander and set aside to cool.

In a large skillet, add hamburger meat, taco seasoning, corn, Rotel, and black beans. Cook until hamburger meat is browned, drain.

Preheat oven to 350.

In a 9x13" baking dish, fill each shell with about 2 spoonfuls of meat mixture. Pour enchilada sauce evenly over shells. Sprinkle chopped green onions on top, then add cheese. Add sliced jalapenos. Bake at 350 for 25-30 minutes until cheese is melted and slightly golden and sauce is bubbling.

Melt in Your Mouth Meatballs

I think I've mentioned before that I developed my love of cooking because of my Gran. He was an excellent cook and taught me a lot. This recipe started in my Gran's kitchen, and I have modified  and perfected it over time. That's right, perfected. I've never had a meatball that even compares to the melt in your mouth explosion of awesome that is my meatball. True story.

Ingredients
1.5 lb ground beef
half packet italian dressing seasoning
1/2 cup italian style bread crumbs
1 egg
1.5 heaping tbsp margarine
1 small can (1oz) El Patio hot tomato sauce
1/2 cup shiraz
** I eyeball the wine every time. I know what it is supposed to look like in the pan. You want the sauce to come up to about half the meatball, so the wine is roughly 1/2 - 3/4 cup. Also, it really does not matter what brand wine you use. I buy the cheapest wine they have, which usually turns out to be Turning Leaf or something. I have also used expensive wine, and there really is no difference.**

Directions
In a medium bowl, combine ground beef, italian dressing seasoning, bread crumbs, egg, and margarine. Mix well...I use my hands. It's faster. Section out and roll into at least 1" balls. Obviously mine aren't exactly uniform.

Place meatballs in large skillet. Pour tomato sauce and wine in skillet & bring sauce to boil. Continue cooking on high heat for about 15 minutes, turning frequently.  Drain excess fat from sauce. Serve with garlic bread or pasta!

Shepherd's Pie

I'm sure everyone has a recipe for Shepherd's Pie... who doesn't love comfort food?! Easy comfort food is even better :)

Ingredients:

16oz lean ground beef
small can of corn
can of sweet peas
1tbsp minced garlic
1 small onion finely chopped
1/2 package sliced mushrooms
1 can cream of mushroom soup
8 oz cheese
2 packages Idahoan mashed potatoes (prepared according to bag)
pinch of sage
2tbsp Worcestershire
1tbsp butter

Instructions:


Preheat oven to 400.

In a large bowl, combine peas, corn, soup, cheese, and worcestershire. In a large skillet, saute onions, mushrooms, and garlic until onions are clear. Add to bowl. In the same skillet, brown ground beef with pinch of sage. Drain and add to bowl, mix thoroughly & pour into casserole dish. Top with mashed potatoes.

Bake for 25 minutes, then switch to broil (high) for 10 minutes to brown mashed potatoes.

I must say that the most priceless thing happened while making this. Josh saw the size of the dish it was going in, and he says: "will it all fit?" Of course honey, it will all fit, to which he replies: "that's it?" with the saddest (but super adorable) puppy face ever! Awww. Okay, I know it is  a very sad day in our house when we don't have a massive amount of leftovers, but I'm on a diet and so it's not like I can eat anything I cook, so I figured it would be good & he would have something to take to work...nope. Didn't make it through the day. It's that good apparently.

What's even worse, I had made coconut fudge earlier in the morning & tinted it green for St. Patty's... leprechan treats and all... so that he could take it to work and share. SO I used the wrong type of butter & it didn't set right... oops. Baking fail number... who knows, I lost count. BUT I will remake it sometime this week. Sorry babe, no fudge or shepherd's pie leftovers :(