Taco Stuffed Shells

• 12 ounces, weight Jumbo Pasta Shells
• 1 pound Lean Ground Beef
• 1 envelope (1 1/4 Oz. Packet) Taco Seasoning
• 8 ounces, weight Cream Cheese
• 1 bottle (16 Oz. Size) Salsa Mild Or Medium
• 1 bottle (15 Oz. Size) Mild Red Taco Sauce
• 2 cups Crushed Tortilla Chips
• 2 cups Shredded Monterey Jack Or Your Choice Of Cheese

1. Preheat oven to 350 degrees F.
2. Boil pasta in large pot of water until al dente.
3. Drain, rinse and set aside.
4. In a large skillet over medium-high heat, brown ground beef until fully cooked; drain and return to skillet.
5. stove to medium, add taco seasoning and half the recomended amount of water called for on back of the seasoning packet to skillet, stirring until combined.
6. Add cream cheese, stirring occasionally until cheese is completely melted and incorporated into the seasoned ground beef mixture.
7. Fill cooked pasta shells with 1 to 2 tablespoons taco filling until all of it is used or you run out of shells.
8. Pour salsa into a 9x13 casserole dish, spread to cover entire bottom of dish.
9. Place stuffed shells in one layer, usually 4 to 5 shells each row.
10. Cover shells with taco sauce.
11. Sprinkle crushed chips and cheese on top.
12. Cover and bake 20 minutes.
13. Remove foil and continue baking for 510 more minutes.
14. Serve alongside your favorite veggie and enjoy!

pasta shells, ground beef, weight cream cheese, salsa, red taco sauce, tortilla chips, shredded monterey

Taken from tastykitchen.com/recipes/main-courses/taco-stuffed-shells-2/ (may not work)