Thursday, March 22, 2007

Tex Mex Shells n Cheese

The Tex Mex Shells n Cheese is a recipe from Marey's week. I also made rice pudding. (edited 1/2009 I made rice pudding again with 1/2 cup more sugar and quite like it that way)
Tex mex shells n cheese ratings

Sabrina: 8
Hunter: 8
Corrine: 10

Rice pudding ratings

Sabrina: 9
Hunter: 4
Corrine: 1 (after making sure it wouldn't hurt my feelings lol)

Tex Mex Shells and Cheese

1 lb. Ground beef
1 pkg. (12 oz) Velveeta shells and cheese dinner
1 can (14 1/2 oz.) Mexican style diced tomatoes, undrained
1 1/4 cups water
1 cup shredded cheddar cheese
Brown meat on medium heat.Stir in shells, tomatoes with their liquid and water. Bring to a boil. Reduce heat to medium-low; cover and simmer 15 minutes.Add cheese sauce and stir until blended. Sprinkle with shredded cheese.

Rice Pudding

2 1/2 cups cooked white rice
3 eggs, beaten
2 cups milk
1 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 pinch ground nutmeg

1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice. Pour into a 10x6x2 inch baking dish.
3.Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

1 comment:

Marey said...

Oh, yay--I am glad everyone liked these! I can't wait to make them again! Everything on your plate looks SO good!!! :D