°1 lb ground beef 
°1 package low sodium taco seasoning
°4 oz. Cream cheese
°14-16 giant pasta
°1.5 cups salsa
°1 cup taco sauce (smooth tomato-based sauce found in the Mexican section)
°1 cup cheddar cheese
°1 cup Monterey Jack cheese
°3 green onions, chopped
°Sour cream, for garnish


Preheat ì oven to 350°.  

In skillet, cooking ground beef; adding taco season & prepare accorde to pack methods. Adding cream cheese, covering & simmer to cheese is melt. Mixing well. Set apart and cool totally. While ground beef cooks, cook pasta shells as directed; drain and rinse with cold water to stop the cooking (because they will be cooked later). Arrange the shells individually on a cutting board or baking sheet so they don't stick together.

Pour salsa to bottom  9×13 baking dish. Stuff each shell with the meat mixture. Place the shells in a 9×13 pan open side up. Covering shells with taco-sauce. Cover with aluminum foil and bake for 30 minutes.

After 30 minutes, add the grated cheese and cook for another 10-15 minutes, with the foil removed. Top with any condiments you'd like (scallions, black olives, etc… whatever you like on tacos!) I left mine plain because I didn't have much on hand. Serve with sour cream and/or more salsa.

Enjoy !!!