How To Make Stuffed Shells For Dinner

The days are getting shorter, and I am so ready for some cooler weather. I am not sure if it is hotter than usual, but it is humid with no rain, making it drier than usual. This is the rainy season for Florida. It usually rains every single day. Our average has been rain every seven days or so, just to weird, at least for the past month. This could lead to big problems with drought come the dry season. Anyways I love to make stuffed shells, lasagna, and other yummy casseroles. However, the oven does not come on in the months of June through August, unless you like to be baked yourself. Stuffed shells are way easier to make than lasagna, and you always have tons leftover. It is filling, and healthy. You can add almost anything you like including onions, mushrooms, ground beef, or sausage. The spinach one is the healthiest. Don't forget you can always use part skim ricotta and mozzarella cheese as well, to cut down on the fat. There are recipes I have tried for lasagna in the crock pot, but it just isn't the same.

Mexican Lasagna Recipe

I have to share this recipe with all of you, is it so good. It has been chilly, and raining, for the last 10 days, here in Florida. I do not usually run the oven this time of year, but it has been cool enough. This recipe is so easy, and good, you will love it, especially if you love tacos. I personally would make it smaller the next time, as I did not like it rewarmed. My husband, however did, and he managed to eat all the leftovers.

What you need:

1 pound ground beef
1 can refried beans I left these out
2 tsp dried oregano
1 tsp ground cumin
3/4 tsp garlic powder
uncooked lasagna noodles
1 jar salsa
2 cups water
2 cups sour cream
1 can sliced black olives
1 cup shredded mexican blend cheese. I actually used Velveeta because that is what I had
1/2 cup thinly sliced green onions
I also cooked the ground beef in taco seasoning, which the recipe does not call for. It added lots of extra flavor.

In a nonstick skillet , cook beef over med heat until no longer pink. Add the beans, oregano, cumin, and garlic powder heat through.

Place three noodles in a 13x9 baking dish, coated with non stick spray, cover with half of the meat mixture, repeat layers top with remaining noodles. Combine salsa, and water, then pour over the noodles.

Cover, and bake at 350 for 60-70 minutes, or until noodles are tender. I actually found it to be more like 40-45 minutes. Spread with sour cream, sprinkle with olives, cheese, and onions. I also added a layer of crushed corn chips to the top, you could use tortilla chips also. I think the next time I make this I will also add a layer of lettuce, and diced tomatoes.

Tomorrow is Memorial Day, and there is no school. I have no lesson plans to post.