Taco-Stuffed Shells

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Ingredients

  • 1 (12-oz) pkg jumbo pasta shells
  • 1½ lb ground beef
  • 1 (1-oz) envelope taco seasoning mix
  • ¼ cup water
  • 1 (8-oz) block cream cheese, softened
  • 1 (28-oz) can enchilada sauce
  • 1 cup shredded colby-Jack cheese
  • 1 (8-oz) pkg shredded lettuce
  • 1 (8-oz) carton sour cream
  • 2 Roma tomatoes, chopped

Instructions

  1. Preheat oven to 350°F. Cook pasta shells according to package directions; drain.
  2. Meanwhile, cook beef in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in taco seasoning mix and water.
  3. Bring to a boil, reduce heat, and simmer until thickened. Stir in cream cheese until melted.
  4. Pour half of enchilada sauce into a lightly greased 13- x 9-inch baking dish. Spoon beef mixture into pasta shells; place shells, filled sides up, over sauce. Pour remaining sauce over shells; sprinkle with colby-Jack.
  5. Bake 25 to 30 minutes or until bubbly. Top with lettuce, sour cream, and tomatoes.

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