Mexican shells


° 1 pound of ground beef

° 1 package of low-sodium taco season

4 ounces cream cheese

20° jumbo spaghetti shell (about 6 ounces)

1 1/2 cups of sauce

1 cup of taco sauce

1 cup cheddar cheese (or use only one type of cheese)

1 cup Monterey Jack cheese

+ for extras:

3 green onions

° sour cream


Preheat the oven 350 degrees.

In fry pan brown the mince meat. Adding taco seasoning and prepare according to pack directions. Adding cream cheese, cover and simmer until the cheese melts. Stirring  and mix well. Set apart and cool  .

When ground beef is cooking, cooking pasta shells according to package directions; . Placing crusts individually on a cutting board or baking sheet so they don't stick .

Pour sauce bottom a 9" x 13" baking dish. Fill every crust with 1 or 2 tablespoons  meat mixture. Placing shells in a 9" x 13" baking pan, opening side up. Covering shell with taco sauce. Covering dish with foil and bake for 15-20 min

After 15-20 min, adding grated cheese and bake for another 5-10 minutes, removing the foil, until the cheese has melted. Adding green onions or olives, if desire. Serving with sour cream and/or more sauce.