Tacos in Shells

This is a twist tying together tacos and stuffed pasta shells. They heat up and even freeze well and are very addictive. 

Ingredients:

• 1 lb lean ground beef
• 1 package cream cheese
• 1 taco seasoning packet 
• 1 package jumbo pasta shells
• 1 can Rotel diced tomatoes with green chilies
• 1 (28 oz) can red enchilada sauce
• 1/2 bag shredded cheddar
• 1/2 bag shredded monterrey jack
• Sour cream
• Chopped green onions, chopped cilantro, and chopped tomatoes for topping if desired

In a large skillet, brown beef over over medium heat until no longer pink. Drain grease. Add cream cheese, rotel and taco seasoning packet and stir and simmer for 5 minutes.

Meanwhile, bring a large pot of salted water to boil and add your jumbo shells and cook for 10 minutes or package directions. Drain and toss in a tiny bit of evoo so shells don't stick to each other in strainer or pot.

Preheat oven to 350*.

Pour a thin layer of enchilada sauce in a 9x13 baking dish. Fill cooled shells with beef mixture and arrange in dish and cover shells with remaining enchilada sauce. Cover with foil and bake for 15 minutes.

Remove dish from oven and top with shredded cheeses and return to oven, uncovered, and cook for 15 minutes more.

Top with sour cream, green onions or whatever toppings you desire and serve. 

Makes probably 16 or so shells.