What's for Dinner? Mexican Stuffed Shells!

I found the idea for this recipe online and thought it looked great.  I am a sucker for anything Mexican and anything pasta...and this combined both!  It came out so much better than I imaged.  The flavor was great and overall it was pretty easy to make.  The stuffing of the shells only took about 10 minutes and the rest of the cooking didn't take long either.  Please make this...Sully deemed it the best new recipe we've had in a while! Enjoy!

Mexican Stuffed Shells
Serves 5 (4 shells each)

20 jumbo shells
1 TBSP olive oil
20 oz ground turkey (93% lean)
1 packet taco seasoning
4 scallions, diced
1 clove garlic, minced
4 oz cream cheese
1 can Goya Black Bean Soup**, drained
1 cup Spencer's Salsa (or your favorite jarred brand)
1 packet Frontera Chipotle and Garlic Taco Skillet Sauce
1 cup shredded Mexican cheese
green onion and sour cream for garnish

Preheat oven to 350. In a large pot, bring salted water to a boil.  Cook shells to specifications.  Drain and coat with a small amount of olive oil to prevent sticking.  Let cool.

In a large skillet, add olive oil and when hot, add turkey and taco seasoning.  Saute until browned and cooked through.  Add onion and garlic and saute one minute more.  Reduce heat to low and add in cream cheese.  Stir until thoroughly combined.  Add in black beans and stir.  Remove from heat.

In a 9x13 baking dish, coat the bottom with salsa.  Stuff each shell with the meat mixture and lay in dish.  Cover with taco sauce and sprinkle with cheese.  Bake for 30 minutes or until cheese is hot and bubbly.  Broil to brown cheese, if desired.  Garnish with onion and Sour cream.  Enjoy!

**Goya Black Bean Soup is the undiscovered king of black beans.  I don't use it as soup...I use it whenever I need black beans.  They are perfectly seasoned and in a little thicker sauce.  Try them!!  They can either be found in the Hispanic section, the soup section, or the bean section.  Sooo worth the hunt!

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