Taco Cheese Shells (Print-Friendly Version)

# What You'll Need:

→ Main stuff

01 - Around 22 to 24 jumbo pasta shells
02 - 450 grams ground beef
03 - 1 pack taco seasoning
04 - 240 ml mild salsa
05 - 113 grams cream cheese
06 - 1 can (283 grams) red enchilada sauce
07 - 240 grams shredded Mexican cheese mix

# Step-by-Step Directions:

01 - Cook the jumbo shells till they're just firm. Drain and separate them so they don't stick.
02 - Set oven to 175°C (350°F). Grease a 9x13 inch (23x33 cm) pan.
03 - Brown the ground beef in a medium-hot skillet, breaking it up well. Pour off extra fat.
04 - Stir the taco seasoning and mild salsa into the cooked beef so it’s all blended.
05 - Cut the cream cheese into small bits and mix into the beef mix until smooth and melted.
06 - Pour half of the red enchilada sauce into your greased pan and spread it out evenly.
07 - Stuff each shell with the beef and cheese filling and line them up in the baking dish over the sauce.
08 - Pour the rest of the enchilada sauce on top, then sprinkle with the shredded Mexican cheese blend.
09 - Bake without covering at 175°C (350°F) for 20 minutes. Serve while warm.

# Helpful Notes:

01 - Cutting cream cheese into smaller bits helps it melt faster and blends better.

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