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4 oz. cream cheese<\/p>\n
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20 jumbo pasta shells (about 6 oz.)<\/p>\n
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1 1\/2 c. salsa<\/p>\n
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1 c. taco sauce<\/p>\n
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1 c. cheddar cheese (or just use all of one kind of cheese)<\/p>\n
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1 c. Monterrey jack cheese<\/p>\n
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Toppings:<\/p>\n
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3 green onions<\/p>\n
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Sour cream<\/p>\n
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Directions<\/p>\n
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Prepare the oven. Preheat it to 350 degrees.<\/p>\n
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Cook ground beef in a pan until browned. Add the taco seasoning and prepare according to the package instructions. Now add the cream cheese and cover the pan with the lid. Let everything simmer until the cheese has melted. Stir well until combined and set aside to cool completely.<\/p>\n
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Meanwhile, cook the pasta shell according to package instructions. Drain when finished. On a cutting board or baking sheet, set the shells individually.<\/p>\n
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On the bottom of a 9 x 13-inch baking dish, pour the salsa. With 1-2 tablespoons of meat mixture, stuff each shell and place them open side up on the prepared dish. Pour the taco sauce so that it covers the stuffed shells evenly. Using aluminum foil, tent the dish. Place in the preheated oven and bake for about 15 to 20 minutes.<\/p>\n
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Uncover after 15 to 20 minutes and sprinkle the grated cheese on top. And resume baking for another 5-10 minutes until the cheese has melted. Remove from oven when done and, if desired, garnish with green onions or olives.<\/p>\n\n