Sunday, October 24, 2010
1 medium onion, chopped
4 slices bacon, chopped
1 pound ground beef
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
4 slices American cheese, chopped
1/2 package (12 ounces) jumbo pasta shells (about 18 shells), cooked and drained
Baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration
1. Preheat oven to 350°F. Lightly grease 13x9-inch baking dish. Heat onion and bacon in skillet; cook until onion is tender. Add beef; cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, salt and pepper. Stir chopped cheese into beef mixture. Spoon mixture into cooked shells; place in prepared baking dish.
2. Cut carrot into very thin strips. Cut small slit into olives; poke one end of thin carrot strips into olives for eyes. Cut red bell pepper into fang shapes. Slice pickle lengthwise into tongue shape. Cut cheese slice into zig-zag pattern for teeth.
3. Bake shells 3 to 5 minutes or until shells are hot; remove from oven. Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.