Beefy Shells and Cheese
Boxed macaroni and cheese, store-bought salsa and canned beans make this dish a snap to fix. Add shredded Monterey Jack or cheddar cheese to the dish for extra-cheesiness. From Louise Graybiel: Toronto, Ontario. Recipe published in Simple & Delicious September/October 2007.
Yield: 6 servings
Community Recipe from
Recipe Time
Prep Time:
Cook Time:
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 1 pound(s) ground beef
- 1 12-ounce package(s) shells and cheese dinner mix
- 2 cup(s) water
- 1 1/4 cup(s) salsa
- 1 15-ounce can(s) black beans, rinsed and drained
- 1 to 2 teaspoon(s) chili powder
- 1/8 teaspoon(s) salt
Preparation
- • In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender.
- • Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat; cover and let stand for 5 minutes.
September 2011
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Beefy Shells and Cheese Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Canning/Preserving
- MAIN INGREDIENT: Beef
- COOKING METHOD: Fry
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy