Mexican Stuffed Shells

Looking for a easy, quick and yummy summertime meal to serve your family?  That's what I'm all about during the summer months!  And this one is delicious....kind of reminds me of the Creamy Baked Taquitos I LOVE, but in a shell instead of a tortilla.  And I have just as much love for this one as the taquitos!

Serve with some fresh fruit (some kind of melon is my first choice during the summer), and the Best Spanish rice.  One of my favorite meals!

Mexican Stuffed Shells

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2 cups chicken breast, cooked and shredded
1 can black beans, rinsed and drained
3 green onions, diced
2 bell peppers, diced (I like color so I do 1/2 of a red, orange, yellow and green pepper, but any variation works!)
1 1/2 blocks (12 oz.) cream cheese, softened
1 can diced tomatoes with chilies (Rotel kind)
1/2 teaspoon cumin
1 cup picante sauce
1 package pasta shells, cooked al dente
1 1/2 cups shredded cheese (sharp or colby jack work well)

Cook pasta shells until al dente (you don't want them too soft they will cook some more in the oven).   Drain and set aside.

Mix chicken, beans, onions and bell peppers in a large bowl.  Set aside.

Beat cream cheese in electric mixer until soft and smooth.  Slowly add the diced tomatoes while continuing to mix.  Add the cumin and mix.

Combine the cream cheese mixture with the chicken mixture and stir until well combined.

Pour the picante sauce on the bottom of  a 9x13 inch baking pan.  Stuff shells generously with filling and place on top of picante sauce in pan.

Sprinkle cheese over top of shells and bake at 350 degrees for 25-30 minutes.