Here is my pre Cinco de Mayo celebration Tex-Mex dinner with an Italian twist. The celebrants all declared this dinner muy delicioso. Served along side a big garden salad and fruit, this meal brought them all back for seconds, thirds, and fourths. Add the ingredients to your shopping list for your Cinco de Mayo Celebration (with an Italian twist!)
Chicken Taco Stuffed Shells
3 T. olive oil
1 medium onion, diced
1 1/2 pounds ground chicken breast
1 packet taco seasoning
3/4 cup water
1- 8 ounce brick cream cheese
1- 12 ounce box jumbo shells
1 cup shredded Mexican blend cheese
1- 13 ounce bottle Old El Paso Taco Toppers Sauce
3 green onions, sliced
In a large skillet, on med-high, heat oil and add onions, cook until translucent, add ground chicken and cook until no longer pink. Add taco seasoning, water and cream cheese and lower heat to medium and simmer 20 minutes stirring occasionally until cheese is melted and mixture has thickened. Meanwhile, while the meat is simmering, bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and separate shells out on a tray so they do not stick to each other.
Preheat oven to 375°. Grease a large lasagna pan and spread 1/2 bottle taco sauce on bottom. Using a regular spoon stuff each shell with meat mixture and place in prepared pan. Top with cheese and drizzle with the rest of the sauce. Sprinkle with green onion, cover with foil and bake for 25 minutes or until heated through and bubbly. Serve with sour cream. Makes about 42 shells. Serves 6-8.
Note- I ground my own chicken by placing 3 raw, cubed, chicken breast halves in the food processor and pulsed until ground. I did not have a large lasagna pan so I used a 9×13 inch and 8×8 inch pan. This recipe freezes well.