Makes about 6 servings
|1||teaspoon vegetable oil|
|1||medium onion, chopped|
|4||slices bacon, chopped|
|1||pound ground beef|
|2||medium plum tomatoes, seeded and chopped|
|1/4||teaspoon black pepper|
|4||slices American cheese, chopped|
|1/2||(12-ounce) package jumbo pasta shells (about 18 shells), cooked and drained|
|Baby carrots, olives, red bell pepper, small pickles and cheese slices for decoration|
- Preheat oven to 350°F. Lightly grease 13X9-inch baking dish. Heat oil in large skillet over medium heat. Add onion and bacon; cook until onion is tender. Add beef; cook and stir about 5 minutes or until beef is no longer pink. Stir in tomatoes, cheese, salt and black pepper. Spoon mixture into cooked shells; place in prepared baking dish.
- Cut carrots into very thin strips. Cut small slit in each olive; poke one end of thin carrot strip into each olive for "eye." Cut red bell pepper into fang shapes. Slice pickle lengthwise to make tongue shape. Cut cheese slice into zig-zag pattern for teeth.
- Bake 3 to 5 minutes or until hot; remove from oven. Decorate as desired with olive and carrot eyes, bell pepper fangs, pickle tongue and cheese teeth. Serve immediately.
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