Mexican Stuffed Shells

1. 1

   Before you start your meats, begin boiling large pot of water for shells.

2. 2

   Preheat oven to 350 degrees.

3. 3

   After water starts boiling, add salt, if desired, and shells.

4. 4

   Boil for 2 minutes less than the package calls for (usually around 9-10 minutes).

5. 5

   Brown meats in large skillet until no longer pink; drain grease, if desired.

6. 6

   Add cream cheese and taco seasoning, along with the amount of water called for in only ONE of the packages (usually 2/3 or 1/2 c.) Mix until well blended and creamy.

7. 7

   When shells are done boiling drain and let cool for a few minutes.

8. 8

   Prepare 9x13 baking dish by adding salsa mixed with 1/2c.

9. 9

   water.

10. 10

    Start stuffing shells with meat mixture and place in baking dish until there is no room left.

11. 11

    I try to squeeze in as many as I can because they are so good!

12. 12

    Sprinkle with shredded cheese and bake covered 30-35 minutes, then uncover and bake for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.