Ingredients :
2 pounds lean ground beef
1 onion
2 envelopes Old El Paso taco seasoning
1 14.5 oz can of (low sodium) Hunt’s diced tomatoes with juice
1½ cups chopped veggies (red, yellow or green peppers, corn, zucchini… whatever you have on hand)
1 package (8 ounces) Philadelphia cream cheese, cubed
Other
24 uncooked jumbo pasta shells
2 Cups Salsa
2 Cups grated cheddar and/or monterey jack cheese
Daisy Sour cream for serving
Instructions :
Preheat oven to 350 degrees.
Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.
Brown ground beef and onion in a large pan until no pink remains.
Add in undrained tomatoes, taco seasoning, ¾ cup of water and veggies. Cook 5 minutes or until liquid has evaporated. Stir in cream cheese until melted.
Fill each pasta shell with about 2-3 tablespoons of the beef mixture. Place into a casserole dish.
You can FREEZE them at this point for a make ahead meal. If frozen, defrost in the fridge overnight and continue with recipe as usual.
Top with salsa. Cover with foil and bake 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly
