Taco Stuffed Shells=Yum!

So guess where I found this wonderful new recipe....yep you guessed it....pinterest.  Then from there I got the full recipe from here.  Their  pictures are much more prettier then mine, but mine tasted delicious! 

You know how everyone has taco Tuesdays?? Even Don Pablos, has unlimited tacos on Tuesday here in Florida.  I usually make taco salads.  I used to make the big shells, but now I just crush chips on top of salad haha.  Well some times that can get old, same with soft and hard shells, so when I came across this fantastically yummy recipe I just had to try it!

Here is my version (not much different from the original)

1 lb. ground turkey
1 pk. chipolte taco seasoning
4-6 oz. cream cheese
1 c. salsa
1 c. taco sauce
12 jumbo shells
1 pkg. mexican blend taco cheese (1 1/2c.)
tortilla chips ( I had some left over from chipolte, dinner the night before)
black olives, sliced; green onions; and sour cream for garnish

1.  Ground your turkey (or beef, which ever you prefer)  I drained mine, then added the chipolte taco seasoning (I didn't add the usual water to it so it would simmer), then I added the cream cheese and stirred until the cheese was melted and incorporated.  (I did use 4 oz. but next time I will use more, we love our cheese!)
2.  Let that cool, while cooling just boil the shells, I did al dente because you put it in the oven, but that doesn't really matter.
3.  Pour the 1 c. of salsa in the bottom of your casserole dish, stuff shells with yummy mixture and plop on top of salsa.  Then pour the 1 c. of taco seasoning on top of that.

4.  Cover that and bake at 350 degrees for 30 minutes. 
5.  After the 30 minutes is up take out and add your cheese and crushed up chips.
6.  Bake for another 15 minutes, uncovered.
7.  Slice up your olives and get your garnishes ready. 

See that's a lot of cheese, I ended up not using the full two cups that the original recipe called for because you can't see how pretty they are.

YUMM-O!

I served it with my rosita rice.  All that is, is white or brown instant rice mixed with the rest of the salsa and cheese, I then added black olives.  I usually add green olives, you could add that and some green chilies.  Its fast and delish!

I think they came out great!  Definitely will buy the chipolte taco seasoning (Ortega)  from now on.  It wasn't too spicy but did pack a nice lil punch to the dish! 

I hope you all enjoy!

*Allie