Dinner idea: Easy 5 Ingredient Mexican Stuffed Shells.

If you ever find yourself wanting a quick, delicious dinner after a long day of work or day of errands, then I have the perfect idea for you! A simple, five ingredient Mexican inspired meal that never dissapoints. This pasta bake is made with jumbo shells, ground beef, cheese, taco seasoning and salsa! (YUM!).

As someone who loves to eat but hates the time it takes to cook a dinner after a long day, this recipe can be done in advanced or baked after work and ready to eat in just 30 minutes ๐Ÿ™‚

Let’s cook dinner!

What you’ll need:

  • Jumbo shells (1 box)
  • 1 lb ground beef
  • 1 packet taco seasoning
  • Mexican shredded cheese
  • Salsa of choice

Step 1: Preheat oven to 350 deg.

Step 2: Boil water in pot on stove. Add in shells and cook according to box directions. (i.e. I used everyday essentials shells which cook for 9 minutes). Drain shells and set aside.

Step 3: In a pan, brown ground beef and add in taco seasoning. Once browned, add in salsa and mix.

Step 4: In a 9 x 13 pan, arrange noodles along bottom of the pan.

Step 5: Spread browned beef/salsa mixture over the shells. Top with shredded cheese.

Step 6: Bake 15 minutes.

Step 7: Remove from oven, divide into plates and ENJOY!

Easy 5 Ingredient Dinner idea: Mexican stuffed shells.

Recipe by Jaime CanadaCourse: Uncategorized
Servings

6

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

400

kcal

Ingredients

  • 1 lb ground beef

  • 1 packet taco seasoning

  • 1 box jumbo shells

  • 1 1/2 cup salsa

  • 1 cup shredded cheese

Directions

  • Preheat oven to 350 deg.
  • Boil water in pot on stove. Add in shells and cook according to box directions. Drain shells and set aside.
  • In a 9 x 13 pan, arrange noodles along Bottom of the pan
  • Spread browned beef/salsa mixture over the shells. Top with shredded cheese.
  • Bake 15 minutes
  • Remove from oven, divide onto plates, and ENJOY!

Notes

  • Cheese and salsa options can be switched based on preferences ๐Ÿ™‚

Optional toppings:

To top off this delicious Mexican recipe feel free to add additional toppings such as pico, guacamoles, onions pepper or anything that comes to mind ๐Ÿ™‚ You might even want to try out a refreshing drink to pair it with.

I hope you enjoy this easy dinner and that it makes your meal prep much less stressful- You can store left overs for up to a week or even freeze for another time!

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Get the good stuff!

Holiday Moscow Mules Recipe

These festive low-carb Moscow mules have become a staple in my home over the holidays. With the perfect mix of ginger & mint, these are a delicious treat for any holiday gathering or just for hanging out around the home!

I find making the ginger syrup from scratch vs. using ginger beer is so worth it! The smooth flavors of the syrup combined with a little fizz makes the perfect holiday blend! Enjoy the yule fuel!

Instructions:

Alright, youโ€™ve got the goods: ginger root, sugar, water, diet ginger ale, vodka, lime juice, fresh mint & cranberriesโ€ฆ now lets have some fun!

Step 1: combine 1/2 cup of peeled/chopped ginger, 2 cups of water, and 1/3 sugar (or substitute) into a pot and set temp to high on stove

Step 2: bring pot to a simmer and cook 10 min. remove pot from heat and cool 1 hour.

Step 3: strain cooled syrup and store in refrigerator (can be stored for up to 2 week).

Step 4: Grab your cute glass and fill with crushed ice (approx 1/3 cup).

Step 5: Pour in 2 oz of vodka over crushed ice.

Step 6: Add 1 oz lime juice

Step 7: pour in 1 oz ginger syrup (can add more or less to taste).

Step 8: pour in ginger ale to rim (about 4 oz).

Step 9: Garnish with fresh mint leaves and cranberries. Enjoy!

Holiday Moscow mules

Recipe by Jaime CanadaCourse: Drinks
Servings

1

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

135

kcal

Ingredients

  • Ginger Syrup
  • 1/2 cup ginger (peel & chopped)

  • 1/3 cup granulated sugar OR sugar substitute

  • 2 cups water

  • Holiday Moscow Mules
  • 2 oz vodka

  • 1 oz ginger syrup

  • 1 oz lime juice

  • 4 oz diet ginger ale

  • Fresh mint leaves + raw cranberry to garnish

Directions

  • Ginger Syrup
  • Combine chopped ginger, water and sugar into pot and set stovetop to high. Once at a boil, let simmer for 10 minutes. Remove pot from stove and let cool for 1 hour. Once cooled, drain ginger syrup and store in refrigerator for up to two weeks.
  • Moscow mules
  • Add crushed ice to bottom on glass (about 1/3 cup)
  • Pour over 2 oz vodka
  • Pour in 1 oz of ginger syrup
  • Pour in 1 oz lime juice
  • Pour in 4 oz diet ginger ale and stir.
  • Enjoy!!!
  • Add mint leaves and cranberry for garnish

Notes

  • Yield one 8oz drink

I’d love to see your own creations! Tag me on instagram at @pta_jay in your holiday posts! For more related posts click here !

Spooky season snack: pumpkin chocolate chip cookies!

These delicious fall-flavored cookies are just what you need! They are both fluffy and chewy and oh so yummy. Grab your whisk and lets get to work! Whether you have want a fall-flavored snack to share with family & friends or need a treat at your next get togetherโ€ฆ try this out! ๐Ÿช

Hereโ€™s what you’ll need:

1 stick unsalted butter (melted)
1/4 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons pumpkin puree
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon nutmeg spice
1/2 or 1 cup semi-sweet chocolate chips (I used minis)

Directions:

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl & whisk in the vanilla and blotted pumpkin until smooth.

2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and nutmeg spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together. Fold in semi-sweet chocolate chips.

3. Cover the dough and chill for 30 minutes. Preheat oven to & line two large baking sheets with parchment paper or silicone baking mats.

4. Remove dough from the refrigerator. Roll the dough into balls & place on baking sheets.

5. Bake for 11-13 minutes (the cookies will look soft in the center) & remove from oven.

6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

7. ENJOY!! p.s. cookies can last up to a week refrigerated ๐Ÿ™‚

Follow along for more treats (and maybe some tricks) ๐ŸŽƒ๐Ÿ‚