Mexican Stuffed Shells

Mexican Stuffed Shells

What You Need:

1 lb Ground Beed

1 package Taco Seasoning

4oz Cream Cheese

16 Jumbo Pasta Shells

1 1/2 cups Salsa

1 cup Taco Sauce

1 cup Cheddar Cheese

1 cup Monterrey Jack Cheese

For Toppings-

Green Onion

Sour Cream

What You Do With It:

Preheat oven to 350°.

In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.

Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa.

Chef's Scribbles:
I had previously tried a different stuffed pasta shell meal, and wasn't overly fond of it. So I made this with some apprehension. Made this for Halloween this year, so my husband and I could nibble on shells between Trick or Treaters. I was quite impressed with it. It was a great blend of taste and texture. I will definitely make this again.