A Mix of Favs

J would love to eat anything Mexican every day, twice a day.

I would love to eat any pasta every day, three times a day. (Yes, I seriously just one-upped J's eating preferences in my own blog)

Anywho.. lets get back on course here..

I was browsing good old pinterest and came across this recipe.. and coincidentally enough, my girl over at Chocolate Broccoli, posted this bad boy of a recipe... Best of both worlds: Mexican Pasta!

So I mix and matched what I liked from each recipe and came up with this..

Ingredients:
Jumbo Pasta Shells
Lean Ground Sirloin
Chopped Yellow Onion
Chopped Red Bell Pepper
Cilantro
Garlic
Taco Seasoning (I made my own to hopefully reduce sodium.. see here)
1 can Enchilada Sauce
4 oz. Cream Cheese
Mexican Shredded Cheese
Toppings: Sour Cream, Sliced Avocados, Taco Sauce

Directions:
Cook noodles as directed on the package. Preheat oven to 350*.

Brown the ground sirloin in olive oil and garlic, remove grease, add taco seasoning. Sautee onions and red bell peppers until tender. Add a handful of cilantro and cilantro. Warm until cheese is melted and thoroughly integrated with the meat mixture.

Place a few tablespoons of enchilada sauce on the bottom of a baking dish. Spoon each noodle with the meat mixture, add mexican shredded cheese and top with enchilada sauce. Bake for 20 minutes.

Remove and serve with additional toppings (avocado, sour cream, taco sauce) and a side salad.

Enjoy!