Ingredients:
- 1 pound ground beef
- Taco Flavor 1 (1 1/4 oz) bundle (low sodium available)
- Cream Cheese 1 (4 oz) bundle
- 14-16 large pasta bowls
- Salsa 1 Container
- 1 jar tacos Sauce (no enchilada sauce)
- 1 container Cheddar cheese, grated
- 1 jar Monterey Jack cheese, grated
- 1 1/2 jars Tortilla chips, powder (optional)
- 3 green onions, chopped
- 1 container hot cream
Instructions:
1 Preheat oven to 350°.
2 Cook the ground meat in the roasting tray. Add taco flavor and prepare to mix ingredients. Add cream cheese, cover and simmer until cheese is soft. Mix well. Set aside and let stand until completely cool.
3 While the ground hamburger is cooking, cook the pasta shells according to the heading. Use it up. Place the mussels one at a time on the baking sheet, making sure they don’t stick together.
4 Pour the salsa into the bottom of a 9×13-inch baking dish. Fill each shell with meat mixture and place in a bowl, open side up. Cover the shells with taco sauce, cover with a roasting pan, and let rest for 30 minutes.
5 After 30 minutes, add the broken cheese and let it rest for another 10-15 minutes with the dill removed. Best served with green onions and served with hot cream or salsa.