found this on line, and tweeked it. (of course!)
Mexican Bake
2 boneless skinless chicken breasts ~ cut up or shredded
( I cooked them ahead of time, from frozen in the crock pot with 1/2 cup of water this morning)
1 package of JUMBO pasta shells
(Cook and drain as directed on the package. or use manicotti shells. any shell you can stuff)
2 teas. Olive oil
1 medium onion chopped
1 Can Pinto Beans
1 1/2 teas. Chili powder
( I didn't have any, so I used a package of chicken
taco seasoning mixed with 1/2 cup water)
3 ounce pkg. of softened cream cheese
8 ounce jar of Salsa
(1/4 cup of the Salsa for now, reserve ½ cup for later)
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1 cup shredded cheese Colby/Monterey jack or whatever you have
1/2 cup of crushed corn chips
1/2 cup sour cream for garnish
Small bunch of green onions for garnish
The rest of the salsa!
Heat oil over medium heat. add chopped onion, cook about 5 minutes, until crisp/tender.
Add chopped or shredded chicken.
(if using the taco chicken seasoning, mix it up with 1/2 cup water first and them pour over the onion and chicken)
Add Beans, chili powder, cream cheese, and 1/4 cup of Taco Sauce
Stir and heat on low, until cream cheese is melted.
Fill cooked shells with mixture.
Place filled shells, filled side up, in a oil sprayed 8 x 8 or 9 x 9 cake pan,
pour remaining 1/2 cup or more, of Salsa over the shells
Cover and Bake 20 minutes
Sprinkle shredded cheese, corn ships
Bake uncovered, another 10 minutes longer
Garnish with sour cream and chopped green onions.
The great thing about this recipe, you can make and stuff the shells, and refrigerate for 24 hours, then cook. Just add another 10 or 15 minutes to covered cooking time.
You can also substitute ground beef or pork, morning star meatless meat..lol
You even get pictures of the process! ROFL! i really need to get a life..
https://picasaweb.google.com/strut526/MexicanPastaShells?feat=directlink]
https://picasaweb.google.com/strut52...eat=directlink[/url]
Enjoy, Kim