Mexican Stuffed Shells

It used to be when I wanted mexican food we made tacos. Then, I found this recipe on another blog. Brad and I both loved it the first time we had it. One day while he and my dad were doing a home project I heated up the leftovers from the night before. My dad raved about them and ended up taking some more home for his lunch the next day. If you like Mexican food but want a change from tacos, try this.

Mexican Stuffed Shells


Approx. 16 large pasta shells
1 pound ground meat of your choice
1 packet taco seasoning
4 oz cream cheese softened
1 cup salsa
1 cup taco sauce
2 cups shredded cheese (I use cheddar or a taco blend)
green onions (optional)
sour cream to top

Preheat oven to 350
1. Begin boiling water for the pasta shells in a large pot. While the water boils, in a skillet brown the meat and then add the taco seasoning; prepare according to seasoning package directions.
2. Add the cream cheese and simmer until the cheese is completely melted. Remove from heat and allow to cool completely.
3.In the pot of boiling water prepare pasta shells as you would any pasta. When they are done lay them out on a paper towel lined counter. I have a large plastic cutting board and that works great for me. You want them to cool separated so they don't stick to each other so make sure they don't touch.
4.Pour salsa into the bottom of a 9x13 baking dish. Spoon some of the meat mixture into the pasta shells. Place the shells in the bakind dish open side up. Cover the shells with the taco sauce.
5. Cover dish with foil and bake for 30 minutes.
6. After 30 minutes remove the foil and add the shredded cheese to the top of the shells.Bake for 10-15 more minutes or until the cheese melts.
7. Top with green onion if you wish and serve with sour cream to finish it off.