I wanted to name these “taco shells,” but then you’d think it was a recipe for THESE. Thus, the Mexi Shells are born. I love this recipe. It freezes well, so I make 2-3 pans of it at a time and freeze all but one!
- 1 lb Ground Beef
- Taco seasoning
- 4 oz Cream Cheese
- 16 (ish) Jumbo Pasta Shells
- 1 12 oz Jar of Your Favorite Salsa
- 1 cup Enchilada Sauce
- 2 cups Shredded Cheese (I like Monterrey Jack here, but cheddar is good too, or you can get creative!)
- Green Onions
- Sour Cream (optional)
- In a large pan, brown the ground beef and drain the fat.
- Add the taco seasoning according to the packaging (with McCormick, you’ll add seasoning and water and cook the water off).
- Add the cream cheese and cook while stirring until melted and thoroughly mixed.
- Cook the pasta according to directions and drain. Separate the shells so they don’t stick together while you’re working. DO NOT PUT HOT PASTA SHELLS ON YOUR WOODEN TABLE!!! My kitchen table has a whole bunch of scorch marks because I thought I was being efficient by separating the shells and leaving them directly on the wood. Be smarter than that. Maybe put them on a baking sheet or a series of cutting boards or something.
- Pour the entire jar of salsa into the bottom of a 9×13 pan, then stuff your shells with a tablespoon or two of the meat mixture. Evenly cover the shells with enchilada sauce.
- Cover your dish with foil and bake at 350 for 30 minutes. After the 30 minutes, pull the foil off and sprinkle your cheese on top, then pop it back into the oven for 10-15 minutes more uncovered.
- When ready to serve, top with green onions and/or sour cream!
Do everything through step 5, then cover your dish and slide it into the freezer! Move it to your refrigerator the night before you want to eat it so that it can thaw, then cook it according to the regular instructions.