*Ingredients :
°1 pound minced meat
°1/2 cup yellow onion, diced
°2 tablespoons taco seasoning
°4 ounces cream cheese
°8 ounces jumbo pasta shells*
°°10 oz enchilada sauce
°1 cup sauce
°1 1/4 cup cheddar cheese
1/2 cup mozzarella cheese
* Directions :
Bring a large pot of water to boil
Boil the pasta for 10 minutes, or until fully cooked, according to package directions. Rinse the peel after you have finished cooking.
Heat the oven to 350 degrees Fahrenheit.
Meanwhile, cook ground beef and onion over medium-high heat until completely softened, then drain excess fat from skillet.
Add taco seasoning and stir to combine.
Mix the cream cheese and cook until the cheese is completely melted. Sit aside.
Combine enchiladas and salsa in a small bowl.
Pour about half of the enchilada sauce mixture into the bottom of a 9"x13" skillet and spread to cover the bottom
Fill each jumbo shell with 1 TB of meat mixture and place it in the skillet with the sauce.
Repeat until all crust or meat mixture is gone.
Pour rest enchilada sauce mix on crust.
Wrap the pan with aluminum foil.
Bake for 30 minutes or until filling is hot all over the crust.
Remove the tin foil and cover with the grated cheese.
Return the pot to the oven and bake for an additional 10-15 minutes until the cheese has melted and bubbles.
Topping with your favourite taco top, or enjoy as is.
Enjoy !
