Before I give my Mexican Stuffed Shells recipe away, here’s what’s happened in my crazy life I live over the last few weeks.
I took a brief break from the blogging world. My sister had a life rut, my husband was in a career crisis (not a serious one), and my son was having issues with schoolwork. This chaos resulted in a blogging focus decline, so the break was a mixed blessing. During my break, I also thought about where I wanted to take BoyMom Blessed, since I was all over the place with content. I have since created some new ideas, and I’m excited to bring forth the new journey to everyone!
I also want to throw out there that I have missed blogging. It feels great to be back into it. Now that I have expressed my feelings, here’s the fun stuff!
When BoyMom Blessed began almost six months ago, I shared some awesome recipes. I have clearly slacked off in that department. My goal is to bring more recipes back into my plans. I also love seeing responses on my recipes.
Meal planning is also a huge deal, as I mention in my previous post. I thought I could guide some of you with my meal planning methods, and bring my new series Meal Plan Mondays. Each Monday, I will share with you my dinner plan for the week, the grocery list, and one featured recipe. I will also have the meal plan bundles in my resource library for reference when needed. I think this will be fun!
My breakfasts and lunches vary every day, so I won’t share that part of my list or plan. Some days, it’s peanut butter jelly, and there’s a few days when leftovers take place. Other days, well it’s McDonald’s (not often, but my schedule can change at the drop of a dime).
Since you all have waited (or read) patiently, I now bring you my first Meal Plan Monday!
I made this week’s plans pretty easy, since finances are tight. Another great feature about my meals is that they create enough for dinner that evening and one or two leftover servings for lunch.
- Monday: Creamy Cheesy Goulash
- Tuesday: Leftover Night
- Wednesday: Chicken Stir-Fry with Brown Rice
- Thursday: Mexican Stuffed Shells
- Friday: Pizza Night
- Saturday: Beef N’ Noodles
- Sunday: Green Beans, Smoked Sausage, and Potatoes (crock pot)
So far, so good…to me, picking meals is the easy part!
Now I bring you the grocery list. There is also free printables of the meal plan and grocery list in my resource library.
- Elbow Macaroni (2 boxes)
- Corn Bread (already in my pantry)
- Vegetable Broth
- Brown Rice (already in my pantry)
- Stew Seasoning
- Pasta Shells
- Taco Seasoning
- Tomatoes (petite diced-already in my pantry)
- Tomato Sauce (2 cans)
- Spaghetti Sauce
- Black Beans (already in my pantry)
- Green Beans (2 cans)
- Ground Turkey (2 packages)
- Chicken (2 packages)
- Beef Tips or Stew Meat
- Smoked Sausage
- Mozzarella Cheese
- Mexican Blend Cheese
- Sharp Cheddar Cheese
- Sour Cream
- Milk (1/2 gallon)
- Frozen Peas and Carrots
- Sweet Onion
- Green Onion
Still following me, right? I try to make my list simple.
Now what everyone has been waiting for….my recipe of the week. It’s so fun to save the best for last!
This week, I want to feature my Mexican Stuffed Shells. This is a super fun twist to a weeknight Mexican dinner. My boys love anything with shell pasta, which is a bonus in this house. Enjoy the recipe below!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 pound ground beef or turkey
- 1 small onion, diced
- 1 tablespoon olive oil
- 1 box large pasta shells, cooked
- 1 taco seasoning packet
- 2 tablespoons water
- 1 can (15 oz) black beans, drained and rinsed
- 1 small can fiesta corn
- 1 can rotel
- 1 8 oz bag shredded cheddar or Mexican blend cheese
- 8 oz sour cream (optional for topping)
- In large pot, boil one box pasta shells as directed on box. Drain, rinse, and set aside.
- In medium saucepan, heat olive oil on medium high. Add onion and cook for 2 to 3 minutes. Add meat and cook till browned. Drain grease.
- Add taco seasoning packet and water. Stir and cook for 3 to 5 minutes.
- Add beans, corn, and tomatoes. Turn heat to low setting and let simmer for 7 to 10 minutes, stirring occasionally. Remove from heat and allow to cool for 5 minutes.
- Spray 9X13 baking dish with cooking spray. Preheat oven to 400 degrees.
- Fill pasta shells with meat filling and arrange in baking dish. Sprinkle shredded cheese evenly on filled shells.
- Place pan in oven. Bake for 15 to 20 minutes, or until cheese is melted and bubbling.
- Let cool for 5 minutes. Serve on plates and top with sour cream.
The visuals for this recipe…
The Main Ingredients
Filling Part One
Filling Part Two-Just Simmering
Stuffed in Shells, Before the Cheese
Mexican Stuffed Shells with Cheese
Stuffed Shells after Baking
The Finished Product…with Sour Cream!
I hope you enjoy the recipe as much as my family does. I also enjoyed writing my first Meal Plan Monday to share with you.
Do you meal plan? What are your favorite recipes? I love trying new recipes and adding twists to make them my own, so please share below. I could also add it to my future Meal Plan Mondays!