Ingredients
- 1 lb. ground beef
- 1 cup salsa
- 4 ounces cream cheese
- 1 packet taco seasoning
- 1 can 10 ounces enchilada sauce
- 2 c. Mexican cheese blend
- 12 ounces jumbo pasta shells
Instructions
- Boil the pasta shells as per the packet directions. It is okay if they are somewhat firm because they will also be baked. Once boiled, arrange them individually to prevent them from sticking together.
- Cook the ground beef in a pan until it is brown, then drain any extra fat. Toss the beef with the taco seasoning and salsa.
- Stir in the cream cheese until completely melted.
- Pour roughly 1⁄2 of the red enchilada sauce into the bottom of a casserole dish (I used a 9x13-inch dish).
- Fill the shells generously with the meat mixture and arrange them in the prepared dish. Drizzle the remaining enchilada sauce on top. Sprinkle with cheese.
- Bake for approximately 20 minutes in a preheated oven (at 350 degrees F). Serve warm and enjoy!
Notes
Serve on its own or alongside rice, vegetables, or your favorite salad.
The leftovers can be stored in the refrigerator for 5-7 days. They taste just as nice as the first day.
By replacing beans with beef, you may make it vegetarian. Additionally, you can add bell peppers, corn, and rice.
The leftovers can be stored in the refrigerator for 5-7 days. They taste just as nice as the first day.
By replacing beans with beef, you may make it vegetarian. Additionally, you can add bell peppers, corn, and rice.
