Ingredients
Method
- Cook the jumbo pasta shells in boiling water according to the package directions, keeping them slightly firm. Drain them and lay them out separately on foil to prevent sticking.
- Brown the ground beef in a large skillet over medium-high heat until no pink remains, then drain the excess fat.
- Turn the heat to low, then stir the taco seasoning, salsa, and softened cream cheese into the beef until fully melted and combined.
- Pour half of the red enchilada sauce across the bottom of a 9x13-inch glass baking dish.
- Spoon the beef mixture generously into each cooked pasta shell and arrange them closely in the dish.
- Pour the remaining enchilada sauce over the top of the shells and scatter the Mexican cheese blend evenly over the surface.
- Bake at 350°F for 20 minutes until the cheese is completely melted and bubbling at the edges.
Notes
Bring your cream cheese to room temperature before stirring it into the beef so it incorporates smoothly without leaving white lumps.
Boil two or three extra pasta shells because a few almost always tear open in the boiling water.
You can easily assemble this entire dish the morning before, cover it with foil, keep it in the fridge, and just add five minutes to the baking time at night.