Tuesday, March 22, 2016

Vegetarian Mexican Stuffed Shells

For me, Mexican food is comfort food and these Vegetarian Mexican Stuffed Shells are about as comforting as you can get. Plus they look so tasty coming out of the oven all bubbly and gooey.
This recipe is a great choice for a pot luck or casual meal. Just add a salad, (maybe a fresh corn and tomato salad) and you are done!

If I am short of time, I like to make these a day ahead and prepare them up to the point of baking, and then they are all ready to go in the oven and serve.
Note: These are very similar to Italian Stuffed Shells but with a Mexican twist!
 Fiesta Lasagna Baker, 9 by 13-Inch, Poppy

1 box large pasta shells
1 8 oz. package cream cheese, softened
3/4 cup mayonnaise (light is fine)
1 tbls. taco or chili seasoning
1 tsp. garlic powder
1 small can chopped green chiles
1 small can black olives, drained
1 cup black beans, drained and rinsed
2 cups shredded cheddar
1 1/2 cups salsa
1 cup shredded cheddar jack (for top)

 Pyrex Smart Essentials 8-PieceMixing Bowl Set

Cook pasta shells according to package directions.
Preheat oven to 375F.
In a mixer bowl, combine cream cheese, mayonnaise, taco seasoning and garlic powder until creamy.
Fold in green chiles, olives, beans and cheddar until well mixed.
Prepare a large baking dish with cooking spray.
Divide cheese mixture between shells and place in baking dish.
Spoon 1 tbls. salsa on each shell.
Top shells with cheddar jack.
Bake for 30 minutes until heated through and cheese is bubbly.

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