Mexican Stuffed Shells

Ingredients

1 lb. ground beef

1 package low-sodium taco seasoning

4 oz. cream cheese

14-16 jumbo pasta shells

1.5 cup salsa

1 cup taco sauce (This is a smooth, tomato based sauce found in the Mexican section)

1 cup cheddar cheese

1 cup monterey jack cheese

3 green onions

Sour cream

Directions

Preheat oven to 350°.

In a frying pan 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 that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce. Cover 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 any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

*You could turn this into a freezer meal.  Prepare as directed in a tinfoil casserole pan with a cover and freeze instead of baking.  Just make sure when freezing that the shells are covered with sauce so they don’t get freezer burned.  When ready to cook, thaw and cook as directed.

from: mybiscuitsareburning.blogspot.com

Source: The Way to his Heart and A Pinch of This and That