Mexican Stuffed Shells

Another week, another recipe! Tonight we're making "Mexican" Stuffed Shells. Its kind of a white trash twist on a classic stuffed shells recipe. Total prep time: 1hr.

Before we get started, lets get a drink. Tonight we're fully embracing the white trashiness and drinking Surge and Stoli. Let the 90's flow through you.

For the shells, you'll need the following:

• 1 lb chorizo
• 4 oz cream cheese
• 12-15 jumbo pasta shells
• 1 large-ish bottle salsa
• 1 bottle taco sauce
• 2 cups mexican cheese of your choice
• green onions
• sour cream

Preheat your oven to 350 F.

Get a pot of water boiling for the shells. While that heats, start browning your chorizo in a pan. Put the shells in once the water boils and cook according to the directions on the box. Likely 12-15 minutes.

Once the chorizo is cooked through drain the fat, place back on the stove, add the cream cheese, and mix throughly. Remove from heat and allow to cool. This will end up being the filling for the shells.

Drain the pasta and set it out to cool. You'll probably want to separate the individual shells as they cool. This will help keep them from sticking together.

Cover the bottom of an oven safe casserole pan (or pans) with the salsa. Then fill your shells with the meat and place on the salsa. Top with the taco sauce (its not on the shells yet in the picture). Cover the pan with foil and place in the oven. Allow the shells to bake for about 30 minutes.

Remove the pan from the oven and cover the shells with cheese. Allow to bake for another 10 minutes or so, until the cheese is melted.

Plate the shells and garnish with sour cream and green onions.

Its not the classiest of meals, but its hearty and tasty! The leftovers also freeze nicely and can be microwaved later. Enjoy!