mexican stuffed pasta shells

How To Make mexican stuffed pasta shells

• 1

  Preheat oven to 350°.
• 2

  In a pan brown the ground beef; Drain once done. Add taco seasoning and prepare according to package directions. Add can rotel tomatoes (drained)then add cream cheese, cover and simmer until cheese is melted. Add 2 cups of Kraft four cheese Mexican. Add Olives or chopped cilantro(optional) Stir together and mix well. Set aside and cool completely.
• 3

  While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together
• 4

  Mix Salsa and taco sauce together. Pour a thin layer of salsa mixture on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with remaining salsa mixture. Cover dish with foil and bake for 30 minutes
• 5

  After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or if desired. Serve with sour cream and/or more salsa.
• 6

  I love the taste of cilantro so I add it to this dish. You can also use ground pork, chicken or turkey if you prefer. The meat mixture is good plain with tortilla chips, or layered using lasagna noodles (Mexican lasagna) or any type of macaroni (better then any box helper mix).
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