Monday Madness

When I was working, it always seemed that Mondays were the hardest and longest day of the week.  I would scramble to get home and try and throw something together for dinner.  Now that I'm staying at home again, it seems I'm always super busy right at dinner time.

I've learned things that I can make ahead of time are the best things for me to cook right now.  The recipe I'm about to give you is quite versatile.  You can make it the night before or a few hours before, cover it with foil and stick it in the fridge.  I learned this the hard way but am glad I did so I can share with you.

I have made this two ways now.  The first way was with taco sauce as the original recipe called for.  Aaron wasn't all that impressed.  Tonight I made it with enchilada sauce per his suggestion.  He liked it a lot better tonight.  Me?  I liked it both ways.

Taco Stuffed Shells:
1 lb ground beef
1 packet taco seasoning
4 ozs cream cheese
14-16 jumbo pasta shells
1 jar (no more than 16 ozs) salsa, any heat you prefer
1 jar taco sauce OR 1 can enchilada sauce, any heat you prefer
2 cups of shredded cheese (I like the Mexican blend for just about everything.)

Brown your hamburger meat and mix the seasoning in according to the directions on the packet.  After the sauce has thickened, add in the cream cheese.  Heat until the cheese is melted.  While the meat is cooking, cook the shells according to the package's directions.  Take the meat mixture off the heat and cool completely.  Drain the shells and place on a cutting board or baking sheet where they won't touch until they cool completely.  Spray the bottom of a 9X13 pan with cooking spray.  Pour the entire jar of salsa into the pan and completely cover the bottom of the pan.  Fill each shell with the meat mixture and place in the pan on top of the salsa.  Pour the enchilada sauce or taco sauce on top of the shells.  If you want to refrigerate and put up until later, this is the point you would do that.  If not, continue following the directions.  Cook in a 350* oven, covered, for 20 minutes.  After 20 minutes, cover the shells with the shredded cheese.  Place back in the oven for 10-15 minutes, uncovered, until cheese and sauce is bubbly.