Ingredients:

  • 12 oz Jumbo Pasta Shells
  • 1 tbsp Olive Oil
  • 1.5 lbs Lean Ground Beef (90/10 ratio)
  • 8 oz Cream Cheese, softened and cubed
  • 1 packet Taco Seasoning
  • 1/4 cup Water
  • 1 cup Thick and Chunky Salsa
  • 1 cup Taco Sauce
  • 2 cups Shredded Sharp Cheddar or Mexican Blend Cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 2 minutes less than the 'Al Dente' package instructions. Drain and toss lightly with olive oil to prevent sticking.
  2. In a 12-inch heavy-bottomed skillet over medium-high heat, brown the ground beef until no pink remains and the meat is sizzling. Drain excess fat.
  3. Reduce heat to medium-low. Stir in the taco seasoning and water. Simmer for 2 minutes until the liquid has thickened into a glossy glaze.
  4. Once the water has evaporated, fold in the cubed cream cheese, stirring until a velvety, uniform mixture is created.
  5. Preheat oven to 350°F (175°C). Spread a thin layer of taco sauce in the bottom of a 9x13 inch baking dish.
  6. Stuff each cooked shell with the beef and cream cheese mixture and arrange them in the baking dish.
  7. Pour the remaining taco sauce over the shells, then sprinkle evenly with shredded cheddar cheese.
  8. Bake at 350°F (180°C) for 20 minutes until the cheese is bubbly and the shell edges slightly shatter when pressed.