As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren. My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.
Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning. I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!
Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain. My godmother made this Mexican version of stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself.
One year ago: Brussels Sprouts with Honey Vinaigrette
Three years ago: Almond Crusted Chicken with Scallion Beurre Blanc
MEXICAN STUFFED SHELLS
1 lb ground beef
1 pkg taco seasoning (or 1/4 cup homemade)
4 oz. cream cheese
1/2 cup black beans, drained
16 jumbo pasta shells
1-1/2 cups salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
3 green onions, chopped
Sour cream (or Greek yogurt)
- Preheat oven to 350 degrees.
- In a frying pan cook ground beef until no longer pink; drain grease then add taco seasoning and cream cheese, cover and simmer until cheese is melted. Add black beans and mix well. Set aside.
- While ground beef is cooking, cook the pasta shells according to directions; drain. Stuff each shell with the meat mixture.
- Pour salsa on bottom of 9×13 baking dish. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
- After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions and sour cream.
Source: Adapted slightly from My Recipes.