Mexican stuffed shells

Adapted from Like Mother, Like Daughter.

My brother tried this out first and I followed his suggestion of adding extra veg to this, a can of beans and some chopped peppers.  The kiddos thought it was a little spicy so they didn't eat a bunch.  More leftovers for the freezer for later quick lunches and dinners for me.

1 lbs ground beef
1/2 c yellow onion, chopped
1/2 c. red or green pepper, chopped
2 tbs taco seasoning
1 14 oz can black beans, rinsed and drained
4 oz cream cheese
1 lbs jumbo pasta shells, cooked and drained (might have a few extra)
10 oz enchilada sauce
1 c. salsa
1 1/4 c. shredded cheddar cheese
1/2 c shredded mozzarella cheese


Cook the beef in a large skillet adding the onions and green pepper about halfway through.
Drain any grease before adding the taco seasoning and black beans.
Stir to combine.
Add the cream cheese and stir until the cheese is melted, set aside
Combine the enchilada sauce and salsa in a small bowl and put about half in the bottom of a 113X9 inch casserole dish, spreading out the edges.
Fill the shells with the meat and bean mixture and place in the baking dish.
Pour the rest of the sauce mixture and cover with foil
Bake at 350 for 30 mins, the add the cheeses, recover and back another 15 minutes or until the cheese is melted and shells are bubbly.