Ingredients:
1 lb ground beef
1 envelope taco seasoning
1 (4 ounce) package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
Directions:
1. Preheat the oven to 350°F (175°C).
2. In a skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
3. Add the taco seasoning and prepare according to the package directions, stirring to combine.
4. Reduce the heat and add the cream cheese to the seasoned beef. Cover and simmer, stirring occasionally, until the cream cheese melts and the mixture is smooth. If desired, chill the meat mixture briefly to make stuffing the shells easier.
5. Lightly grease a 9 x 13-inch baking pan and spread the salsa evenly across the bottom.
6. While the beef cooks, bring a pot of salted water to a boil and cook the pasta shells until al dente. Drain and toss the shells with a little butter to prevent sticking.
7. Spoon the beef and cream cheese mixture into each pasta shell and arrange the filled shells in a single layer over the salsa in the prepared pan.
8. Pour the taco sauce over the arranged shells, cover the pan, and bake for 30 minutes.
9. Remove the cover, sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the shells, then sprinkle with crushed tortilla chips.
10. Return the pan to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and everything is heated through.
11. Serve warm with sour cream, extra salsa, and chopped green onions on top or on the side.
Servings: 5–6
Preparation time: 30 minutes
Total time: 60 minutes