Taco-filled Pasta Shells

I got this recipe out of my "Dinner on a Dime" cookbook. Frankly I do not not consider this dish to be inexpensive to make. After all ground beef these days runs at least $2.99 a pound even for the less then premium stuff. So bottom line. It was a good meal. Greg and I both liked it, not so much the kids, but you can't win them all. More about that later.



Taco-filled Shells



2 lbs. ground beef

2 envelopes taco seasoning

1 pkg (8 ounces) cream cheese

24 jumbo pasta shells

1/4 cup butter, melted



additional ingredients: (for each casserole, assuming you use 12 shells per casserole)



1 cup salsa

1 cup taco sauce

2 cups colby jack cheese, shredded

1 1/2 cups crushed tortilla chips

1 cup sour cream

3 green onions, chopped



1. in a dutch oven (or large pot) cook beef over medium heat until no longer pink; drain. Add taco seasoning, and prepare according to package directions. Add cream cheese and cook, stirring frequently, for 5-10 min or until melted. transfer to a bowl and cool one hour.



2. cook pasta shells according to package directions. toss with butter. fill each shell with about 3 tablespoons of meat mixture. place 12 in a freezer container, cover and freeze for up to 3 months.



3. to prepare remaining shells, spoon salsa into a greased 8 or 9 inch square baking dish. Top with the prepared shells and taco sauce. cover and bake at 350* for 30 minutes. uncover and sprinkle with cheese and chips. Bake 15 min more, or until heated through. Serve with sour cream and onions.



4. to use frozen shells: thaw in fridge for 24 hours. follow direction as in step 3.



yeild 2 casseroles (6 serving each)



*** okay so like I said, Greg and I loved it. The kids not so much. But that is fine, they ate leftovers and cleaned out the fridge (SCORE). I have a few words of advice. First, make sure the shells are completely cooked. Mine were a little under done, and I can safely say that this casserole does not have enough liquid to make up for any under doneness (is that a word?). I am also thinking that 2 shells may equal a serving for the original author, but that will make a pretty small serving for my family. I also think I am going to forgo the salsa and taco sauce next time and go for the canned enchilada sauce, it is just a thought. I also served mine with diced tomato and lettuce. anything in the taco family would be good with this dish.

German Chocolate Cake

Katie called me the other day and needed this recipe, so I figured since I had typed it up, I would post it here too. My grandma made a cake like this all the time when I was a kid. Thanks to the Better Homes and Gardens cookbook, I can make it too.



1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 4-ounce package sweet baking chocolate
¾ cup shortening
1 cup sugar
3 eggs
1 teaspoon vanilla
¾ cup buttermilk

1. preheat oven to 350*. grease and lightly flour two eight inch round baking pans. In a medium bowl mix together flour, baking soda, and salt. Set aside.
2. in a saucepan combine choclate and ½ cup WATER. Cook and stir over low heat until melted, allow to cool.
3. in a large mixing bowl beat shortening with an electric mixer on med-high speed for 30 seconds. Add sugar and beat until fluffy. Add eggs and vanilla beat in low speed until combined beat med speed for one minute. Stir in chocolate mixture. Add dry ingredients and buttermilk alternately. Beat on low speed after each addition just until combined. Pour batter in to prepared pans.
4. Bake at 350* for 30-40 minutes or until a toothpick comes out clean. Cool on wire rack for 10 min. remove from pans and cool completely. Frost as desired. Serves 12.



Coconut Pecan Frosting

In a medium saucepan slightly beat 1 egg. Stir in 1 5-ounce can (2/3 cup) evaporated milk, 2/3 cup sugar, and ¼ cup butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. Stir in 1 1/3 cups shredded (or flaked) coconut and ½ cup chopped pecans. Cover and cool completely.