I could not believe how much better I felt today! I always hate taking time off work, but when I have a MFH, sometimes I just have to cut my losses and stay in bed. I made the right decision this time–luckily I have some pretty awesome coworkers who understood and who are perfectly capable of handling things without me (although I’m sure they missed me terribly…right????).
I had been planning on making this recipe a few days ago, but, obviously, it just wasn’t happening. Instead, it made for a perfect Friday night meal for a hungry husband. J. had planned on going to a friend’s apartment for guy’s night but the weather is getting pretty nasty so he decided to stay in. He’s disappointed, but I think he won out with this tasty meal. He kept raving about it–I think I made him happy with this one 🙂
Adapted from Better Homes and Gardens Ultimate Casseroles
1/2 box Jumbo shell pasta
1 16-oz jar salsa
1 lb ground beef
4 oz cream cheese, cut up
2 tsp chili powder
1 Tbsp taco seasoning
1 cup shredded cheddar cheese
Preheat oven to 350 F. Cook pasta according to package directions; drain. Soak in cold water for 1 minute; drain again.
Pour salsa into casserole dish; spread evenly. In skillet, brown beef. Drain fat. Stir in cream cheese and seasonings. Cool slightly.
Spoon meat into pasta shells. Arrange shells on top of salsa.
Bake, covered, for 15 minutes. Sprinkle with cheese.
Bake, uncovered, about 15 minutes more. Sprinkle with tomato.
Serve with Boom Boom Sauce.
Boom Boom Sauce
Adapted from Mrs. Top Gun
4 Jalapeno peppers, seeded
1 cup sour cream
4 oz cream cheese
Large handful cilantro
1 clove garlic, chopped
1/2 cup heavy cream
1/2 cup milk
Salt to taste
Seed and rib jalapenos (or don’t if you like it REALLY spicy. I didn’t, J. loved it but it was a bit much for me). Quarter, then place in food processor with cilantro and garlic. Pulse until pureed. Add sour cream, cream cheese and cream. Pulse until smooth. Add milk until you get the consistency you want. Salt to taste.
*Note–This is not the original size of the recipe from the magazine. It called for 2 1/2 lbs of ground beef! I still had enough for 4 people to have at least 4 shells. Fortunately, this is a meal that will freeze well!!