Sorry no pictures with this one. I froze half the recipe, so maybe when I take that out I’ll snap a couple.
My husband and I liked this dish. It can be made ahead and is fairly simple to prepare. I suggest using the Monterrey Jack cheese along with the cheddar. I didn’t have any in the house and my cheddar didn’t melt like it was supposed to.
Stuffed Taco Shells
(Recipe adopted from: www.blogchef.net)
1 lb ground beef
1 pkg taco seasoning
4 oz cream cheese
12 pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla strips
Your fav taco toppings
Cook ground beef as you would for any taco meat and add seasoning as directed on back of package.
Add cream cheese and simmer until melted and mix well with meat. Set aside to fully cool.
Cook pasta shells as directed on package, drain and toss with a couple tablespoons of melted butter.
Preheat oven to 350 degrees F.
Pour salsa into the bottom of a 9×13, fill each shell with meat mixture, layer onto of salsa and top off with taco sauce.
Bake covered for 30 minutes. Uncover, sprinkle with chips and cheese and bake another 10-15 minutes. Serve with toppings of your choice.