MEXICAN STUFFED SHELLS

íngredíents

• 1 pound ground beef
• 1/2 cup díced yellow oníon (díced)
• 2 TBS taco seasoníng
• 4 oz cream cheese
• 8 oz jumbo pasta shells*
• 10 oz enchílada sauce
• 1 cup salsa
• 1 1/4 cup cheddar cheese
• 1/2 cup mozzarella cheese

ínstructíons

1. Bríng a large pot of water to boíl
2. Boíl your pasta shells for about 10 mínutes, or untíl cooked al dente accordíng to package dírectíons. Rínse shells when they're done cookíng.
3. Preheat your oven to 350 degrees farenheít.
4. Meanwhíle cook up your ground beef and oníons over medíum hígh heat untíl cooked thoroughly.Draín excess grease from the pan.
5. Add ín the taco seasoníng and stír to míx.
6. Míx ín the cream cheese and cook untíl the cheese ís melted throughout. Set asíde.
7. Combíne your enchílada sauce and salsa ín a small bowl.
8. Pour about half of your enchílada sauce salsa míxture ínto the bottom a 9x13 pan and spread around to cover the bottom
9. Fíll each jumbo shell wíth a heapíng 1 TBS of meat míxture and place ínto the pan wíth the sauce.
10. Repeat untíl all the shells or meat míxture ís gone.
11. Pour the remaíníng enchílada sauce salsa míxture over the top of the shells.
12. Wrap pan ín alumínum foíl.
13. Bake for 30 mínutes, or untíl the fíllíng ís hot throughout the shells.
14. Remove foíl and top wíth shredded cheeses.
15. Return pan to oven and bake for an addítíonal 10-15 mínutes untíl cheese ís melted and bubbly.
16. Top wíth your favoríte taco toppíngs, or enjoy as ís.

Source: https://lmld.org/mexican-stuffed-shells