Mexican Stuffed Shells

• 1 tablespoon olive oil, plus more for oiling baking dish
• 1/2 medium red onion, small diced
• 1 garlic clove, chopped
• 1 lb ground beef
• 2 tablespoons taco seasoning
• 1/4 teaspoon kosher salt
• 1 1/2 cups chunky salsa, black bean and corn if available
• 4 ounces cream cheese, cut into pieces
• 1/4 cup grated cheddar cheese, plus 1 cup for topping
• 1/4 cup grated monterey jack cheese, plus 1 cup for topping
• 1 cup red enchilada sauce
• 24 jumbo pasta shells, cooked
• 1 1/2 - 2 cups fresh pico de gallo (for garnish)
• 1/2 cup cilantro leaf (for garnish)
• sour cream (optional topping)

1. Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
2. Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
3. Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
4. Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.

olive oil, red onion, garlic, ground beef, taco, kosher salt, chunky salsa, cream cheese, cheddar cheese, grated monterey, red enchilada sauce, pasta shells, cilantro leaf, sour cream

Taken from www.food.com/recipe/mexican-stuffed-shells-533993 (may not work)