Father’s day is here and I finally found a gift for Mr. Impossible! After a fun beach vacation on Hilton Head Island, Mike was yearning for new boat shoes. With a sale at Dillards, Mike now has Sperry’s Original 2-eyed Salt Stained Boat Shoes sitting pretty in his closet! We picked them up a day early and he has worn them for two days straight.
Today we spoiled Mike and my father with some TLC and tasty stuffed taco shells for lunch. My parents live only five minutes away so we get to see them often. Showering my father with love and appreciation brings me bliss. He is a great man. He has a work ethic like no other and because of that he traveled for much of my childhood. I know it killed him inside to be away so much, as I see it now in Mike’s eyes when he leaves for his work trips. Now as a mother and a wife to a traveling salesman I admire my father for his strong work ethic and have gratitude for his sacrifices. Thank you Dad. I love you.
Now about those tasty stuffed taco shells- I found this excellent recipe on Pinterest, which lead me to the fabulous Buns in My Oven blog. There are some great dishes on that site and this one has become a regular on the dinner table! I love this recipe so much I doubled it today and made three freezer meals along with plenty for lunch!
Freezer meals are a life savor on those days you refuse to cook and want to spend more time playing with the family. I use the 8×8 Hefty EZ Foil cake pans that have covers that way I can split recipes into two meals. After I have placed the meal in the container I take a sharpie to the top with the oven temperature and cooking time. I also take it a step further and wrap it in foil and again mark the top with cooking instructions.
Stuffed Taco Shells
Adapted from Buns in My Oven
1 pound of jumbo shells
1 pound lean ground beef (this would taste great with turkey too!)
1 taco packet seasoning – reduced sodium kind
¼ cup water
4 oz. light cream cheese
1 can corn (no salt added kind)
4 oz. green chiles
½ cup shredded cheddar cheese
½ cup shredded monterey cheese
1 cup of salsa
-Heat oven to 350 degrees and spray your 9×13 dish with cooking spray.
-Cook your pasta shells as directed on the box minus one minute.
-Brown your ground beef in a pan and drain the fat.
-Add the seasoning packet and water and simmer for 2 minutes.
-Stir in the cream cheese until completely melted.
-Stir in the green chiles and corn.
-Remove mixture from heat from assembly.
-Pour and spread your salsa on the bottom of your 9×13 dish.
-Spoon meat mixture into your shells and place on top of the salsa.
-Sprinkle each shell with a mixture of both cheeses.
-Bake for 20 minutes.
-Before serving you can garnish with cilantro.