Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning
8 oz. cream cheese
1 lb. box jumbo pasta shells
1 1/2 cup salsa (more for serving if desired)
1 cup taco sauce
2 cups shredded Mexican cheese blend (monterey jack/colby)
sour cream
green onions


Preheat oven to 350.

Cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so they don't stick together.

Pour salsa on bottom of 9x13 baking dish. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

Uncover and add shredded cheese and bake for 10 more minutes or until cheese is melted. Top with any condiments you'd like - sour cream, green onions, salsa...

(recipe and photo adapted from The Way to His Heart)


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