Mexican Stuffed Shells

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 cup Yellow onion

• Condiments

  • 1 cup Salsa

• Pasta & Grains

  • 8 oz Pasta shells, jumbo

• Baking & Spices

  • 2 tbsp Taco seasoning

• Dairy

  • 1 1/4 cup Cheddar cheese
  • 4 oz Cream cheese
  • 1/2 cup Mozzarella cheese

• Prepared

  • 10 oz Enchilada sauce

Found on lmld.org

Description

Ingredients

• 1 pound ground beef
• ½ cup diced yellow onion
• 2 TBS taco seasoning
• 4 oz cream cheese
• about 8 oz jumbo pasta shells (some may break - I used 21, but started with 25)
• 10 oz enchilada sauce
• 1 cup salsa
• 1¼ cup cheddar cheese
• ½ cup mozzarella cheese

Directions

• Bring a large pot of water to boil
• Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when theyre done cooking.
• Preheat your oven to 350 degrees.
• Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly.
• Drain excess grease from the pan. Add in the taco seasoning and stir to mix.
• Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
• Combine your enchilada sauce and salsa in a small bowl.
• Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover.
• Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with the sauce.
• Repeat util all the shells or meat mixture is gone.
• Pour the remaining enchilada sauce salsa mixture over the top of the shells.
• Wrap pan in aluminum foil.
• Bake for 30 minutes.
• Remove foil and top with cheeses.
• Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.