Stuffed Mexican Shells

Looking for a new way to eat MEXICAN food? These stuffed shells are delish!  Best thing they can be made a head of time and baked right before you are ready to eat them or stored away in the freezer for a quick midweek dinner.

Ingredients

30 jumbo shells cooked to al dente
2lbs ground beef
1/2 brick Neufchatel cheese (or cream cheese)
1/2 cup sharp cheddar cheese
1.5 cups homemade salsa (recipe below)
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp fresh cracked pepper


Optional Toppings
Cilantro
2 roma tomatoes diced
Salsa
Avocado
Greek yogurt in lieu or sour cream
Green onions

Method:

Boil 30 shells according to package directions drain and set aside to cool until ready to stuff.

Brown meat with salt, pepper, cumin and chili powder.  Melt in salsa and Neufchatel cheese until thick and creamy.

Stuff shells with meat mixture and place in a large casserole dish. (Here you can freeze them and when they are frozen place them in a ziplock bag for easier storage)

Sprinkle with cheese and bake covered 350 degrees for about 20 minutes until cheese begins to melt and shells are heated through.  (this may take longer if you are taking them from the fridge)

Serve warm with above optional garnishes

Easy Homemade Salsa

1-15oz can of organic whole peeled plum tomatoes
1/2 bunch of cilantro
1/2 small red onion
1 garlic clove
1 tsp salt
1/2 tsp cumin

In a high speed blender combine all ingredients and blend until smooth with a little chunk to it.

SERVES 10  (3 Shells each)

21 day fix containers: 1 yellow, 1 red, 1/4 blue