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1
Put a large pot of water on to boil.
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2
Once it begins boiling add shells and cook according to the package directions.
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3
While the water is heating, cook hamburger and onion over a medium flame until hamburger is browned.
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4
Add taco seasoning, beans, and diced tomatoes.
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5
Be sure to add the juice from the diced tomatoes too.
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6
Simmer over low heat for about 5 minutes.
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7
Remove from heat, set aside and let cool while the shells cook.
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8
Once the meat mixture is close to room temperature, add 2 cups of cheese and mix well.
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9
In a small bowl, combine tomato sauce and salsa.
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10
Spoon 1/2 cup of tomato sauce mixture into each 13 x 9 inch baking dish.
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11
Preheat oven to 350F.
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12
After the shells have been drained, spoon meat mixture into each shell and place it in a baking dish.
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13
After the shells have been filled.
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14
Spoon 1/2 cup of the tomato sauce mixture over the shells in each baking dish.
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15
Cover one baking dish with foil and bake at 350F for 25 minutes.
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16
Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes.
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17
If you are taking this to another family, you can cover the dish with foil and put the baking directions on a sticky not on top of the foil.
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18
This is also a great OAMC meal.
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19
If you are not taking the meal to another family, cover one baking dish with plastic wrap and freeze.
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20
Defrost in the refrigerator on the day you want to cook the stuffed shells for dinner.
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21
Then bake as directed.
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22
I serve Enchilada Stuffed Pasta Shells with a garden salad and Mexican Rice.
