°1 lb ground beef
°1 package low sodium taco seasoning
°4 oz. Cream cheese
°14-16 giant pasta
°1.5 cups salsa
°1 cup taco sauce (smooth tomato-based sauce found in the Mexican section)
°1 cup cheddar cheese
°1 cup Monterey Jack cheese
°3 green onions, chopped
°Sour cream, for garnish
Preheat the oven to 350 degrees Fahrenheit.
Simmer ground beef in a skillet, then add taco seasoning and cook according to package directions. Adding cream cheese, covering, and simmering until the cheese is completely melted. Mixing thoroughly. Set aside and allow it cool completely. Cook pasta shells according to package directions while ground beef cooks; drain and rinse with cold water to halt the cooking (because they will be cooked later). To prevent the shells from sticking together, arrange them individually on a cutting board or baking sheet.
Fill the bottom of a 9×13 baking dish with salsa. Stuff the meat mixture inside each shell. Place the shells open side up in a 913 pan. Taco sauce is applied to the shells. Bake for 30 minutes, covered in aluminum foil.
After 30 minutes, remove the foil and add the grated cheese. Cook for another 10-15 minutes. Add whatever toppings you desire to your tacos (scallions, black olives, etc.) and enjoy! Because I didn’t have much on hand, I kept mine simple. Serve with sour cream and/or more salsa on the side.