Mexican Stuffed Taco Shells




I have been making this recipe for years . It is a favorite of our niece, Becky. This recipe is not only easy, but very easy to change to your families tastes.  You can change the ground beef to ground chicken or turkey, change the cheese to any blend you like and change the heat level from mild to as hot as you want! The recipe below is a family favorite!




1 lb. ground beef
1 envelope taco seasoning medium spice and low sodium
4 ounces of cream cheese
Jumbo pasta shells
1 tablespoon butter
1/2 cup (give or take ) your favorite salsa with any heat level YOU like , we use medium heat
1 cup taco sauce, medium heat
1 cup sharp cheddar cheese
1 cup Monterey Jack cheese
1 cup crushed tortilla chips
Sour cream

Preheat oven to 350 degrees.
In a skillet, cook beef until no longer pink. Add taco seasoning, add cream cheese. simmer until cheese is melted. Transfer to a bowl and set aside. Cook pasta shells according to package. Drain and toss lightly with butter.
Spread the salsa over a 9 x 13 pan. Fill each shell with the meat mixture and place on top of salsa, continue until meat mixture is gone. Cover shells with taco sauce.
Cover and bake for 30 minutes. Uncover sprinkle with cheese and crushed chips. Bake 15 minutes uncovered.

Serve with sour cream.
Add a salad and garlic bread and dinner is complete!

If you have left over meat mixture you can use this to top nacho chips.
This can be frozen, follow directions up until you put it in the oven. Prior to freezing add the cheese. Cover with plastic wrap then a layer of tin foil. I always label the tin foil with what the dish is and the heating directions from frozen. To re-heat from frozen, I take the dish out the day before I want to make it, pre heat oven to 350 degrees, bake COVERED for 40 minutes, uncover adding the crushed chips and bake 15-20 minutes until heated through.



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