Mexican Stuffed Shells

Preheat oven to 350°F.

While ground beef is cooking, cook the pasta shells according to package directions then drain. Set the cooked shells individually on a cutting board/baking sheet so that they don’t stick together.

In a frying pan over medium heat cook ground beef until it’s no longer pink. Then add taco seasoning and prepare the taco meat according to package directions. Then add cream cheese, cover the pan and simmer until cheese is melted. Blend well. Set aside and cool completely.

Pour salsa on the bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in the 9×13 pan open side up. Cover shells with taco sauce. Cover the dish with foil and bake for 30 minutes.

After 30 minutes, remove the foil and add shredded cheeses. Put it back in the oven and bake for 10-15 more minutes, with the foil removed.

Remove from oven and allow it to sit for a few minutes before serving. Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Adapted from A Pinch of This & That, originally written by Michele for 1996 for Woman’s Day Magazine