So this may be my favorite recipe I’ve ever found on Pinterest. It is so yummy and easy to modify as you may like it more tangy or mild. The best part, to me anyway, is that it is so wonderful reheated as lunch the next day! We always try to eat all of our leftovers so when we find one that is just as delish the next day (or a few days later) it becomes a staple. So here it is. Much thanks to the pinner that pinned the recipe from thewaytohisheartblog.com. Their instructions below with my additions…

MEXICAN STUFFED SHELLS

 Ingredients:
1 lb. ground beef
1 package taco seasoning
8 oz. cream cheese (original recipe called for 4oz)
10-12 jumbo pasta shells (original recipe called for 14-16)
1.5 cup salsa
1 Can Enchilada Sauce (original recipe called for taco sauce)

1 cup mozzarella cheese

Optional:

3 green onions
Sour cream

Black olives

INSTRUCTIONS:

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. (I also like to add some garlic powder, salt, and pepper) Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with Enchilada sauce .  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

We love it with sour cream and when we have it, we add green onions and black olives. My hubby likes to add hot sauce to it. Spice it up with a hotter salsa or enchilada sauce. This is a great pin and now a set place in our dinner rotation.