Yes, it does take some time to prepare, so you’ll want to try this one when you have a little extra time for cooking. For our family, though, it made plenty for two meals, so an hour or more one day and zero minutes the next day evens out to a reasonable amount of time to have spent on cooking the meal. And not having to fight with the kids about the meal, makes it even more worth it.
- 1 pound lean ground beef or ground turkey
- 1 package taco seasoning or homemade taco seasoning
- 4 ounces cream cheese
- 16-20 jumbo pasta shells (I always have enough filling for 20)
- 1 and 1/2 cups your favorite salsa (my kids prefer mild)
- 1 cup your favorite taco sauce (I used mild for the kids)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- optional toppings: diced green onion, sliced black olives, sour cream
- In a large frying pan, brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese and stir and heat until melted and thoroughly combined. Set aside. (Yum. There is something amazing about taco meat and cream cheese together.)
- Pour salsa on the bottom of a 9 x 13 baking dish.
- While ground beef is cooking, cook the pasta according to the package directions; drain.Set pasta shells, open side up, on top of the salsa in the baking dish.
- Preheat the oven to 350 degrees.
- Stuff each shell with 1-2 tablespoons of the hamburger mixture. When all are filled, distribute taco sauce over the top of the shells.
- Cover dish with foil and bake for 30 minutes.
- After 30 minutes, remove foil and add shredded cheese evenly over the top of the shells. Add black olives and green onions if desired. Bake for 10-15 more minutes uncovered until cheese melts.
- Serve with sour cream on top if desired.
- Leftovers reheat very well in the microwave or in a low oven.
Source: The Girl Who Ate Everything