Mexican and pasta…….a win/win recipe. I used a creamy salsa dip instead of plain salsa and it gave the recipe a nice flavor. My family loved it. I have a chicken version of Mexican stuffed shells that I created. I will blog that at a later date. Enjoy!
1 lb. ground beef
1 pkg taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
1. 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.
2. 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.
3. 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.
Source: Adapted from “A Pinch of This & That