Taco Shells

My tween is starting to get interested in cooking. She likes to experiment and she's actually pretty good. Kaitlin does not want me anywhere near the kitchen when she's in there. She does not want me looking over her shoulder, I think I make her nervous. Kaitlin came into the kitchen Monday evening and asked me if she could plan Thursday's dinner. My arm did not have to be twisted to answer "YES!". I thought she should have to cook it too so I could relax and watch HGTV. My cooking is what she had in mind. Oh well, I can dream can't I? I asked her what she had in mind and she described what I wound up cooking last night. It sounded good and I made her dream a reality.

Taco Shells -

Coat the bottom of a 9x13 baking pan with a thin layer of taco sauce. Cook 1/2 box of large shell pasta in salted water for about 10-12 minutes. Remove pasta with a slotted spoon to a waxed paper surface to cool. While pasta is cooking, brown 1 lb. of lean ground beef or ground sirloin, drain excess fat from pan. Return pan to heat and add 1 package of taco seasoning and prepare per directions on taco seasoning package.

Spoon taco meat into cooled shells and place in baking dish.

Spoon the remaining taco sauce over shells.

Sprinkle shredded cheddar and shredded Monterrey jack cheese over shells and bake in a pre-heated 375 degree oven for 20-25 minutes. I didn't used the Mexican mix shredded cheese because it seems like they skimp on the Monterrey Jack.

Remove from oven and let stand for 5 minutes to cool slightly and to set.

Serve with a side of sour cream or garnish with sliced scallions and maybe even black olives. When I was serving Kaitlin's plate, I asked her how many shells she wanted. she told me she wasn't too hungry, give her two.

By the time the carnage was over, she had scarfed 5 shells! No, she's not embarrassed...

She's just enjoying her meal and no, I didn't teach her to do that! I would never do that if a camera was around!