Delicious Mexican Stuffed Shells (Print version)

Jumbo pasta shells stuffed with creamy taco beef, baked under salsa and cheese, then finished with fresh toppings.

# Ingredients:

For the shells and filling

01 - 20 jumbo pasta shells, plus a few extra in case some break
02 - 1 tablespoon olive oil
03 - 1 lb (450 g) lean ground beef
04 - 1/2 medium yellow onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 tablespoons taco seasoning, or 1 packet
07 - 1/3 cup (80 ml) water
08 - 4 oz (115 g) cream cheese, cubed
09 - 1/2 cup (120 ml) salsa

For baking

10 - 1 cup (240 ml) salsa, divided
11 - 3/4 cup (180 ml) taco sauce or red enchilada sauce
12 - 1 cup (115 g) shredded cheddar cheese
13 - 1 cup (115 g) shredded Monterey Jack cheese

For serving

14 - 2 green onions, thinly sliced
15 - 2 tablespoons chopped cilantro
16 - Sour cream, diced tomatoes, shredded lettuce, or avocado, optional

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the jumbo shells just until al dente, then drain gently and spread them on a lightly oiled baking sheet.
02 - Heat olive oil in a large skillet over medium-high heat. Add the beef and onion, cook until the beef is browned, then drain excess fat. Add garlic and cook for 30 seconds.
03 - Stir in taco seasoning, water, 1/2 cup salsa, and cream cheese. Reduce the heat to low and stir until the cream cheese melts and the mixture is thick, about 3-4 minutes.
04 - Heat the oven to 375 F. Spread 1/2 cup salsa in the bottom of a 9x13-inch baking dish.
05 - Spoon the beef filling into the cooked shells and arrange them open side up in the baking dish. Spoon the remaining 1/2 cup salsa and the taco sauce over the top.
06 - Sprinkle cheddar and Monterey Jack over the shells. Cover with foil and bake for 20 minutes. Uncover and bake 5 more minutes until the cheese is melted and bubbling.
07 - Rest for 5 minutes, then top with green onions and cilantro. Serve with sour cream, tomatoes, lettuce, or avocado if desired.

# Good to know:

01 - Best served hot after a 5-minute rest.
02 - The filling can be made one day ahead.
03 - Cook ground beef to 160 F for food safety.

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