Taco Stuffed Shells
- 2 lbs ground beef
- 1 onion
- 2 taco seasoning packets
- 1 can diced tomatoes with juice
- 1 pkg cream cheese, cubed
- 24 uncooked jumbo pasta shells
- 2 cups salsa
- 2 cups grated cheese
- sour cream for serving
Preheat oven to 350F. Cook pasta shells to al dente according to package directions. Drain and rinse under cold water, set aside.
Brown ground beef and onion until done. Add tomatoes, taco seasoning, 3/4 cup water and cook for 5 minutes or until water is evaporated. Stir in cream cheese until melted.
Fill each pasta shell with a few tablespoons of filling.
*At this point, you can freeze them for a make-ahead meal. Just defrost in fridge the night before and continue with cooking directions.*
Top with salsa, cover and bake for 30 minutes. Uncover and cover with cheese. Bake for 10 more minutes or until cheese is melted and bubbly.