I found this recipe on Facebook and have seen it pinned all over Pinterest.
It’s a lot easier to make than it sounds. Trust me.
I tend to use the mild taco seasoning/salsa/taco sauce because some people aren’t into spicy. But if you want medium or hot, go for it!
1 pound ground beef
1 package low-sodium taco seasoning
4 ounces cream cheese (remember when Philly came in 4 oz packages?)
16 jumbo pasta shells
1 1/2 cups salsa (I use a 24 oz jar)
1 cup taco sauce (I use an 8 oz bottle)
1 cup cheddar cheese
1 cup Monterrey jack cheese (instead of cheddar and Monterrey jack, I use a Mexican blend my supermarket has.)
- 3 green onions
- sour cream
- sliced black olives
- Preheat oven to 350°.
- In a pan brown the ground beef;
- add taco seasoning and prepare according to package directions.
- Add cream cheese, cover and simmer until cheese is melted.
- Stir together and mix well.
- Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain.
- Set shells out individually on cutting board or baking sheet so that they don’t stick together.
- Pour salsa 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.
- Cover dish 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 green onions or olives.
- Serve with sour cream and/or more salsa!