Mexican Stuffed Shells (Oamc)

You can add jalapeños, hot sauce or green chilies to this to add a real kick!

12 -18 shells

12-18	large pasta shells, cooked
1	lb ground beef
3	tablespoons taco seasoning, I use recipe # 4292
1/2	cup water
1	onion, chopped
1 1/2	cups salsa, divided
1	cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
750	ml tomato sauce
	chili powder, to taste
	green onions, for garnish

1. Brown ground beef and drain.
2. Add seasoning, water,onion, and 1/2 cup of salsa and 1/4 cup cheese.
3. Mix together remaining salsa, tomato sauce,and chili powder.
4. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
5. Fill each shell with the ground beef mixture and place in pan.
6. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point.
7. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
8. If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Reviews:
I used a whole 250gr box of jumbo shells (al dente), 2 lbs ground beef, 3 tblsp of taco seasonning and 1 cup of water.Tomato sauce were 2 cans of 398ml, 1 tblsp of chilli powder. I used the Tex-Mex shredded cheese and put 1/2 cup into the beef mixutre. I had exactly enough filling to fill all the shells in the box. I sprinkled the rest of the cheese on top, before putting in in the oven, by error, but it turned out fine. Let stand, and then I topped them with green onion and chopped lettuce. These were so good, we kept "munching" on them the next day! Thanks, for a regular stapple at our house.

Pizza Spirals OAMC

These tasty little morsels are so easy and versatile. I serve them as an appetizer or after school snack, but especially as a school lunch. I just make them ahead, freeze them and pop them into my daughter's lunch box frozen, and by the time she is ready to eat lunch they are all thawed out. There are never any left over! Hope you enjoy!

20 rolls

1 (8	ounce) package refrigerated crescent dinner rolls
3/4	cup chopped low-fat pepperoni
8	teaspoons pizza sauce or spaghetti sauce
5	teaspoons warmed low-fat cream cheese
2	teaspoons oregano
1	teaspoon chopped garlic
1 1/2	cups shredded lowfat mozzarella cheese
any other fillings
	mushrooms or bell peppers or ground beef, etc, to taste

1. Preheat oven to 375°F.
2. Unroll dough into 4 long rectangles.
3. Press diagonal perforations firmly to seal.
4. Spread warmed cream cheese evenly on dough.
5. Spread pizza sauce evenly on top of cream cheese.
6. Add oregano and garlic spreading evenly over all.
7. Sprinkle chopped pepperoni over all.
8. Add any extra ingredients you would like.
9. Sprinkle with mozzarella cheese.
10. Roll up each rectangle starting at the shortest side, press and seal firmly.
11. Cut each of the 4 rolls into 5 slices to make 20 slices.
12. Spray cookie sheet or muffin tins with non-stick cooking spray.
13. Place cut side down on sprayed cookie sheet or muffin tins. Careful, they can be sticky!
14. Bake 15-20 minutes or until golden brown.
15. Remove from cookie sheet.
16. Can be served warm or cooled and placed in the freezer.

Tortilla Casserole (Oamc)

SERVES 6

6	soft tortillas
1	lb ground beef
1 (1 1/4	ounce) package taco seasoning mix
1	cup sour cream
1	cup chopped onions
1/2	cup water
2	cups grated cheddar cheese
2 (8	ounce) cans refried beans

1. Fry ground beef and onions until meat is cooked through.
2. Add taco seasoning and water and cook until thickened.
3. Line a buttered pan or casserole dish with 3 tortillas, then layer with 1/2 of the meat, 1/2 of the beans, 1/2 of the sour cream and 1/2 of the cheese.
4. Repeat.
5. If you like it spicy, then top it with some hot sauce or salsa.
6. Bake at 350 until bubbly (about an hour).
7. *OAMC directions: after baking, place in rigid container and seal with a lid (and plastic wrap if desired). Place in freezer. When ready to eat, thaw, place in baking dish, and reheat in 400 degree oven for 30 minutes.

Reviews:
Very good, I added 2 cups of cheese to mine and didn't use but half of the taco seasoning. Next time I will surely spray the bottom of my casarole dish with cooking spray. Excelent, this also feeds a good amountof people I would say 8-10 good sized servings, we are having it again for dinner tonight. Once again thank you!
This was fantastic! Better than plain old taco's. I found it hard to layer the sour cream so I just dolloped it on and mixed it in with the meat, worked fine. I served it with chopped lettuce and tomato and hot taco sauce on the side, DELICIOUS. This was one of the easiest and tastiest meals I've ever cooked and it will definitely make many more appearances on my dinner table.