Here is a different take on Italian stuffed shells, that is delicious and satisfying! Italian spices and ingredients are switched out for Mexican ones, and you're gonna love the results!
MEXICAN STUFFED SHELLS
1. Boil the pasta shells according to package directions. Rinse, drain, and set aside.
2. Preheat the oven to 350 degrees.
3. Cook ground meat and diced onions over medium heat until cooked through. Drain grease.
4. Mix the taco seasoning and cream cheese into the meat mixture until melted and well-combined. Set aside.
5. In a small bowl, combine the enchilada sauce and salsa.
6. Pour enough salsa mix on the bottom of a 9x13 baking dish to cover the bottom.
7. Fill each shell with about a tablespoon of meat mixture, and place in the bottom of the baking dish. Repeat until all shells are used.
8. Pour the remaining salsa mix over the top, cover with foil, and bake for 30 minutes. Remove foil, top shells with cheese, and return, uncovered, to the oven for 15 more minutes until the cheese is melted and bubbly.
NOTES - You can use any kind of meat - ground turkey, chicken, beef, vegetarian crumbles, a mixture of turkey and sausage is really good. You can make your own taco seasoning by mixing 2 Tbsp chili powder, 2 Tbsp ground cumin, 1 1/2 tsp onion powder. 1 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp oregano. Mix well and store in a small jar or ziptop bag.
Adapted from Like Mother, Like Daughter