Mexican Stuffed Shells

Dinner at my house often boils down to one question: Italian or Mexican? So, when I saw this recipe, I knew I'd love it...even though it seems like a strange mix of flavors on paper. If you're a pasta fan looking for a twist, this is for you.

I know stuffed shells can seem like a process, but this recipe is so worth it. One of the best cooking tips I've ever received was to fill a Ziploc bag with whatever you're stuffing shells with, snip a corner, and pipe away. So easy.

I have to confess...we had quite a few spoonfuls of the meat mixture (I mean, cream cheese and taco seasoning?) and both agreed that we could have had that for dinner alone. Seriously delicious.

Printable recipe

1 pound ground beef
1 package taco seasoning 

3 ounces cream cheese
16 jumbo pasta shells, cooked
1-1/2 cups salsa
1 cup taco sauce
2 cups cheddar cheese 

Brown beef and add taco seasoning. Add cream cheese and stir until melted. Pour salsa on bottom of 9×13 baking dish. Stuff each cooked pasta shell with the meat mixture. Place shells in pan open side up. Cover shells with taco sauce.  Cover with foil and bake at 350 degrees for 30 minutes. Add shredded cheese and bake for 10-15 more minutes with the foil removed.