TACO STUFFED SHELLS

Step 1: Cook the Shells

1. Boil jumbo shells in salted water until just al dente.
2. Drain and rinse with cold water to stop cooking. Set aside.

Step 2: Make the Filling

1. In a skillet, cook ground beef and onion over medium heat until browned.
2. Drain any excess fat.
3. Stir in taco seasoning and water; simmer for 2–3 minutes.
4. Mix in cream cheese (if using) until melted, then stir in shredded cheese. Let cool slightly.

Step 3: Stuff & Bake

1. Preheat oven to 375°F (190°C).
2. Spread ½ cup salsa in the bottom of a 9×13-inch baking dish.
3. Stuff each shell with the beef mixture and place in the dish, open-side up.
4. Spoon remaining salsa over the shells and sprinkle with cheese and any toppings.
5. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10 minutes until bubbly and golden.

Serving Ideas:

• Top with sour cream, guacamole, or hot sauce
• Serve with Spanish rice, corn salad, or a crisp green salad

Storage:

• Keeps in the fridge up to 4 days
• Freezer-friendly: assemble ahead, freeze before baking, and bake from frozen at 375°F for 45–50 minutes