Taco Stuffed Pasta Shells

• Meat

  • 2 lbs Ground beef, lean

• Produce

  • 1 Onion
  • 1 14.5oz can Tomatoes, low sodium with juice
  • 1 1/2 cups Veggies, red

• Condiments

  • 2 cups Salsa

• Pasta & Grains

  • 24 Pasta shells, jumbo

• Baking & Spices

  • 2 envelopes Taco seasoning

• Dairy

  • 2 cups Cheddar and/or monterey jack cheese, grated
  • 1 package Cream cheese
  • 1 Sour cream

Found on spendwithpennies.com

Description

Ingredients

• 2 pounds lean ground beef
• 1 onion
• 2 envelopes taco seasoning
• 1 14.5oz can of (low sodium) diced tomatoes with juice
• 1½ cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
• 1 package (8 ounces) cream cheese, cubed
• 24 uncooked jumbo pasta shells
• 2 Cups Salsa
• 2 Cups grated cheddar and/or monterey jack cheese
• Sour cream for serving

Directions

• Preheat oven to 350 degrees.
• Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
• Brown ground beef and onion in a large pan until no pink remains.
• Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
• Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
• Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.