Taco-Stuffed Pasta Shells: Cheesy Mexican-Style Dinner Recipe

• 1 lb ground beef
• 17-20 jumbo pasta shells
• 1 cup salsa
• 2 tbs taco seasoning
• ¼ cup water
• 4 tbs cream cheese, cubed
• 10 oz red enchilada sauce
• 1 ½ cups Mexican style cheese

• 1. Preheat the oven to 350°F (175°C).
• 2. In a large skillet over medium heat, add the ground beef. Break it up and cook until browned and cooked through. Drain excess grease.
• 3. Meanwhile, bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions until al dente. Drain and set aside to cool slightly so they are easy to fill.
• 4. Return the cooked beef to the skillet. Stir in the salsa, taco seasoning, and water, mixing until well combined. Add the cubed cream cheese and stir until it melts into a creamy mixture.
• 5. Lightly grease a 9×13 baking dish. Pour half of the enchilada sauce into the bottom of the dish. Spoon about 3 tablespoons of the beef mixture into each shell, then arrange the filled shells in the dish.
• 6. Pour the remaining enchilada sauce over the shells and sprinkle with the Mexican-style cheese. Bake for 20 minutes, until the cheese is melted and bubbly. Serve with your favorite taco toppings and enjoy.

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