Taco Stuffed Shells

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Taco Stuffed Shells

Ingredients

• 22-24 jumbo pasta shells (a little more than half a box)
• 1 lb ground beef
• 1 packet taco seasoning
• 1 cup mild salsa
• 4 ounces cream cheese
• 1 (10oz) can red enchilada sauce
• 2 cups Mexican cheese blend (or cheese of choice)

Optional Topping Ideas:

• green onions
• avocado
• diced tomatoes
• sour cream
• olives
• jalapeños
• hot sauce

Instructions

1. Preheat oven to 350 degrees.
2. Cook the shells according to the package directions (it's okay if they are a little firm since you will also be baking them). Once cooked, lay them out individually so that they don't stick together.
3. In a skillet, cook and chop the ground beef until brown; remove any excess grease. Add the salsa and taco seasoning to the beef and combine.
4. Add the cream cheese to the beef and stir until the cream cheese is thoroughly melted (if you cut the cream cheese into smaller pieces it melts a lot faster).
5. Pour about half of the enchilada sauce onto the bottom of a 9x13 baking dish.
6. Stuff the shells with the beef mixture and place them into the sauced dish. Once finished, drizzle with the remaining enchilada sauce and top with cheese.
7. Bake for about 20 minutes. Enjoy!

Recipe Notes

• These stuffed shells are fabulous served with Spanish rice and topped with sour cream, tomatoes, avocado and green onion.
• Make it vegetarian with black beans or refried beans instead of the beef. You could also add corn, rice, or bell peppers.
• Because you won't be using the entire box of shells, you could double the recipe and then have plenty for leftover the next day (or freeze it for later). 

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