Last year, in April, the weather was warm and we were already eating outside. It would be nice if it was the same this year, but that's not the case. We decided to install our patio set, in the backyard, but we have not used it yet. I still don't know when I will have a chance to plant my flowers this year. Hopefully we will be able to do it in May.

At night it is still chilly in the house and we crave comfort food. Since we are cheese lovers in my home, I made these Creamy Taco Unstuffed Shells. This meal is made with the new Shredded Cheese with a Touch of Philidelphia. If you have not tried it yet, it is creamy delicious. You can find it at your grocery store. For my recipe I am using the Mexicana shredded cheese. I can't wait to try more recipes using this cheese. We enjoyed our meal and my son had leftovers for lunch the next day.





















CREAMY TACO UNSTUFFED SHELLS

Ingredients:
3 cups small pasta shells, uncooked
1 lb. (450 g) extra-lean ground beef
1 large onion, chopped
1 yellow pepper, chopped
1 zucchini, chopped
1 pouch taco seasoning mix
1 can (28 fl oz/796 ml) diced tomatoes, undrained
1 cup light sour cream
1 cup Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, divided

Directions:

Here's a link to the full recipe for Creamy Taco Unstuffed Shells