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MEXICAN STUFFED SHELLS
• 1 pound ground beef
• ½ cup yellow onion, diced
• 2 Tbs taco seasoning
• 4 oz cream cheese
• about 8 oz jumbo pasta shells (some may break — I used 21 shells, but started with 25)
• 10 oz enchilada sauce
• 1 cup salsa
• 1¼ cup cheddar cheese
• ½ cup mozzarella cheese
DIRECTIONS: Bring a large pot of water to boil. Boil your pasta shells for about 10 minutes until cooked al dente. Rinse shells when done cooking. Preheat your oven to 350 degrees. Meanwhile, cook up your ground beef and onions over medium high heat until cooked thoroughly. Drain the excess grease from the pan. Add in taco seasoning and stir to mix. Add in cream cheese and cook over medium heat until cheese is mixed in and melty throughout. Set aside. Combine your enchilada sauce and salsa in a small bowl. Pour about half of your enchilada sauce-salsa mixture into the bottom of a 9-by-13-inch pan and spread around. Fill each jumbo shell with a heaping 1 Tbs of meat mixture and place into pan with sauce. Repeat until all shells or meat mixture is gone. Pour the remaining enchilada sauce-salsa mixture over the tops of the shells. Wrap pan in aluminum foil. Bake for 30 minutes. Remove foil and top with cheeses. Return to oven and bake for an additional 15 minutes until cheese is melted and bubbly.
Contributed by: Natalie Walker