Perfect meal if you can’t decide between Italian or Mexican food. 😉

Mexican Stuffed Shells

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

• 2 1/2 pound ground beef

• 1 diced yellow onion (diced)

• 4 TBS taco seasoning

• 8 oz cream cheese

• 16 oz jumbo pasta shells*

• 2 cans enchilada sauce

• 1 can rotel

• 2 cup Colby Jack cheese

•Bring a large pot of water to boil

•Boil your pasta shells for about 10 minutes, or until cooked al dente according to package directions. Rinse shells when they're done cooking.

•Preheat your oven to 350 degrees.

•Meanwhile cook up your ground beef and onions over medium high heat until cooked thoroughly.

•Drain excess grease from the pan. Add in the taco seasoning and stir to mix.

•Mix in the cream cheese and cook until the cheese is melted throughout. Set aside.

•Combine your enchilada sauce and rotel in a small bowl.

•Pour about half of your enchilada sauce salsa mixture into the bottom a 9x13 pan and spread around to cover.

•Fill each jumbo shell with a heaping 1 TBS of meat mixture and place into the pan with the sauce.

•Repeat until all the shells or meat mixture is gone.

•Pour the remaining enchilada sauce rotel mixture over the top of the shells.

•Wrap pan in aluminum foil.

•Bake for 30 minutes.

•Remove foil and top with cheeses.

•Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.

*below picture is before I added the cheese

My family loved this meal! This recipe made so much that I sent the smaller casserole dish over to my parents. But it would also be a great ideal to freeze any extra for a later meal. Just freeze it like in the second picture and then add your cheese after baking.