°12 oz (350 g) jumbo shells
°2 tbsp. olive oil
°1 lb (500 g) ground beef
°2 garlic, finely chop
°3 tbsp. (45 mL) taco season
°4 c (1 L) tomato sauce, divid
°1 pkg (320 g) P’tit Québec 4-cheese shredded natural cheese, divided
° 1 avocado, chopped
°1/2 cup (125 mL) salsa
°1/2 cup (125 mL) sour cream
°2 tbsp. (30 mL) fresh cilantro, chopped
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 13 x 9-inch (3 L) baking dish with cooking spray. To make a reservation.
Cook the shells in a big saucepan of salted boiling water according to package guidelines. Drain thoroughly and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat and sauté ground beef for 3 to 5 minutes, or until cooked, breaking up with a wooden spoon. The meat has a faint browning on it. Toss in the onion, garlic, and taco seasoning Reduce the heat to medium-low and cook for 8 to 10 minutes, or until the onions are soft and the beef has browned.
2 cups tomato sauce, stirred in, then cooked for 5 to 8 minutes, or until sauce is hot and thickened. While stirring, add half of the cheese.
Place the shells in the baking dish that has been prepared. Fill shells evenly with meat mixture, reserving broken shells for use. The leftover tomato sauce and cheese should be sprinkled on top. Using aluminum foil, cover the dish.
Bake for 10 to 15 minutes, or until the cheese has melted and the sauce is bubbling. Remove the foil and cook for 5 minutes under the broiler, or until the cheese is golden brown.
Allow to cool slightly before serving. Before serving, top with avocado chunks, salsa, sour cream, and cilantro.