Mexican Stuffed Shells

Honestly, these are…meh. Still working on them. They need a little pizazz. I welcome suggestions…

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Serving Size: 4-6 servings

Chef: lmld.org

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Mexican Stuffed Shells

A fun combination of mexican and italian food.

Ingredients

• 1 lb. ground beef
• 1/2 cup diced yellow onion
• 2 tablespoons taco seasoning
• 4 ounces cream cheese
• 8 ounces jumbo pasta shells (about 25 to allow for breakage)
• 10 ounces enchilada sauce
• 1 cup salsa
• 1 1/4 cup cheddar cheese
• 1/2 cup mozzarella cheese

Instructions

1. Bring a large pot of water to boil
2. Boil your pasta shells for about 10 minutes, or until cooked al dente, according to the package directions. Rinse shells when they’re done cooking.
3. Preheat your oven to 350°F.
4. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly.
5. Drain excess grease from the pan. Add in the taco seasoning and stir to mix.
6. Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
7. Combine your enchilada sauce and salsa in a small bowl.
8. Pour about half of your enchilada sauce/salsa mixture into the bottom of a 9X13 pan and spread around to cover.
9. Fill each jumbo shell with a heaping tablespoon of meat mixture and place into the pan with the sauce.
10. Repeat until all the shells are filled or meat mixture is gone.
11. Pour the remaining enchilada sauce mixture over the top of the shells.
12. Wrap pan in aluminum foil.
13. Bake for 30 minutes.
14. Remove foil and top with cheeses.
15. Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

Notes

I top mine with a dollop of sour cream :)

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