- 1 pound ground beef
- 1/2 cup yellow onion, diced
- 2 tablespoons taco seasoning
- 4 ounces cream cheese
- 8 ounces jumbo pasta shells
- 10 ounces enchilada sauce
- 1 cup salsa
- 1 1/4 cup cheddar cheese
- 1/2 cup mozzarella cheese
Bring a large pot of water to boil.
Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.
Preheat your oven to 350 degrees fahrenheit.
Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain excess grease from the pan.
Add in the taco seasoning and stir to mix.
Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.
Combine your enchilada sauce and salsa in a small bowl.
Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover the bottom
Fill each jumbo shell with a heaping tablespoon of meat mixture and place into the pan with the sauce.
Repeat until all the shells or meat mixture is gone.
Pour the remaining enchilada sauce salsa mixture over the top of the shells.
Wrap pan in aluminum foil.
Bake for 30 minutes, or until the filling is hot throughout the shells.
Remove foil and top with shredded cheeses.
Return pan to oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
Top with your favorite taco toppings, or enjoy as is.
