Taco Stuffed Shells

Step 1: Pasta ... Cook the shells according to package directions, in plenty of salted water. Drain, rinse in cold water; and, cool on the counter until they are easy to handle.

Step 2: Filling ... Add the olive oil (1/2-1 tablespoon) to a large medium to high heat saute pan. Then, add the beef; and, cook until golden brown, stirring often. If using a non-stick pan, you will use less oil.

Step 3: Sauce ... Once the beef is cooked through; add 1/2 cup of the fresh tomatoes, salsa, cilantro, green chilies, taco seasoning (to taste), and bring to medium high heat until warm. Add 1/2 cup of the cheese, stir; then, remove from the heat.

Step 4: Shells ... Lightly spray a 13x9" baking dish with a non-stick spray. Then, stuff the shells with the beef mixture and place in the baking dish; open side up. Top each shell with the extra tomatoes and cheese.

Step 5: Bake ... Bake in a 350 degree on the middle shelf for 20 minutes, just until the cheese is melted; and, everything is heated through.

Step 6: Serve and ENJOY! ... Serve on a bed of mixed greens (I prefer iceberg and romaine); tossed with a little lime juice and olive oil. And, garnish each shell with a dollop of sour cream, scallions, cilantro, pickled jalapenos, and avocado. After all ... the garnishes are the best part.