ingredients
°1 pound ground beef
°1 pack low-sodium taco season
°4 oz cream cheese
°20 jumbo spaghetti shells (about 6 ounces)
°1 1/2 cups of sauce
°1 cup of taco sauce
°1 cup cheddar cheese (or use only one type of cheese)
°1 cup Monterey Jack cheese
+For extras:
°3 green onions
°sour cream
*Directions
Preheat oven 350 degrees.
In a frying pan brown the minced meat. Add taco seasoning and prepare according to package directions. Add the cream cheese, cover and simmer until the cheese melts. Stir together and mix well. Set aside and cool completely.
While the ground beef is cooking, cook the pasta shells according to package directions; sink. Place the shells individually on a cutting board or baking sheet so they don’t stick together.
Pour sauce into bottom of a 9″ x 13″ baking dish. Fill each crust with 1 or 2 tablespoons of the meat mixture. Place shells in a 9″ x 13″ pan with opening side up. Cover shells evenly with taco sauce. Cover the dish with foil and bake for 15-20 minutes.
After 15-20 minutes, add the grated cheese and bake for another 5-10 minutes, removing the foil, until the cheese melts. Add green onions or olives if desired. Serve with sour cream and/or more sauce.