2-3 lb ground beef, ground turkey, or shredded chicken
2 pkg low-sodium taco seasoning
5 oz cream cheese
16 jumbo pasta shells
2 c Chi-Chis salsa, chunky
2 c taco sauce
1 c cheddar cheese, shredded
1 c Kraft Monterey jack cheese, shredded
2 c four cheese Mexican cheese, shredded (kraft)
2 fresh jalapenos, minced (optional)
4 green onions, green parts only-chopped (optional)
Daisy sour cream, optional (topping)
1 medium can black olives (optional)
Prepare pasta according to package directions. Drain. Allow to cool as you prepare vegetables and dressing.
Toss pasta, onions, celery, and olives.
Prepare the dressing.
Gently fold into macaroni and vegetables. Refrigerate at least 4 hours or overnight. Preheat oven to 350°.
In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
Add cream cheese, cover and simmer until cheese is melted.
Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain.
Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish.
Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
Evenly cover shells with taco sauce.
Cover dish with foil and bake for 30 minutes.
After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
Top with green onions or olives if desired. Serve with sour cream and/or more salsa