Whenever we are entertaining guests, I will usually make up a pan of these to go along with whatever else we are having. They are just a nice and fun dish that not many people have had before. Granted, if I do it too often, people will get just as bored of them as the tacos, but for now, they are a huge crowd pleaser. It’s nice that you can switch them up each time you make them so it’s a little bit easier to keep things interesting. Check out what they are saying about this recipe over at Spend With Pennies:
“This is the perfect weeknight meal and fun twist on Taco Tuesday!”
We have this at least a couple of times a month at my house. It’s always really tasty!
Ingredients
2 pounds lean ground beef
1 onion
2 envelopes Old El Paso taco seasoning
1 14.5 oz can of (low sodium) Hunt’s diced tomatoes with juice
1½ cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
1 package (8 ounces) Philadelphia cream cheese, cubed
24 uncooked jumbo pasta shells
2 Cups Salsa
2 Cups grated cheddar and/or monterey jack cheese
Daisy Sour cream for serving
Instructions
Preheat oven to 350 degrees.
Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
Brown ground beef and onion in a large pan until no pink remains.
Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Sour cream, avocado, and cilantro are really good toppings on here.
Thanks again to Spend With Pennies for this super tasty recipe.
