Jacob Bolda

Mexican Shells

Mexican Shells

Ingredients

  • 1 pound ground beef
  • 1 package taco seasoning
  • 4 ounces cream cheese
  • 16 jumbo pasta shells
  • 1 1/2 cups salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese
  • 1 cup Monterey Jack cheese
  • 3 green onions (optional)
  • olives (optional)
  • sour cream (optional)

Directions

Preheat oven to 350°.
In a pan brown the ground beef (1 pound); add taco seasoning (1 package) and prepare according to package directions. Add cream cheese (4 ounces), cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the jumbo pasta shells (16) according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa (1 1/2 cups) 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 (1 cup). Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheddar cheese (1 cup) and Monterey Jack cheese (1 cup) and bake for 10-15 more minutes with the foil removed. Top with green onions (3) (optional) or olives (optional). Serve with sour cream (optional) and/or more salsa.