Monster Mouths

1 teaspoon vegetable oil
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 (12-ounce) package jumbo pasta shells (about 18),
cooked and drained
Baby carrots, olives, red bell pepper, small pickles and cheese slices for Decoration

Preheat oven to 350°. Lightly grease a 9x13-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, salt and pepper. Stir in cheese. Spoon mixture into cooked shells; place in prepared baking dish. Cut carrots into very thin strips. Cut small slit in olives; poke one end of thin carrot strip into olives for eyes. Cut red bell pepper into fang shapes. Slice pickle lengthwise into tongue shape. Cut cheese slice into zigzag pattern for teeth. Bake shells 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 Monster Mouths immediately. Makes about 6 servings.

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Monster Mouths Recipe from:


Kitchen Memories Cookbook

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