Angela's Kitchen: Taco Stuffed Shells

I have to admit that I am always on the lookout for new and exciting ways to cook my husband's favorite cuisine: tacos and really all mexican food in general. The only thing that he knows how to make other than things on the grill is tacos. He loves tacos so much that he figured out how to make them. That says a lot - it really does.

When I first proposed this recipe while walking around the grocery store, my husband did not seem impressed? Pasta and tacos? baked salsa? cream cheese? I could practically see him mapping his escape once dinner was done and declared completely disgusting - believe me its happened once or twice. There was the disasterous cornflake chicken incident.. which he likes to bring up every now and then when I suggest new recipes.

This was really good... surprisingly my husband had not only seconds.. but thirds. So much for the planned escape... in fact we have no leftovers. Surprisingly. I had figured that I would at least have lunch for tomorrow.

Ingredients
1 pound ground beef
1 package taco seasoning
4 oz cream cheese (half a small container)
15 jumbo pasta shells (we made about half a box of jumbo shells)
1 jar of salsa
1 cup taco sauce
2 cups cheese (any kind you want - we used monterey jack)
2 teaspoons Italian Seasoning

Preheat the oven to 350 degrees
In a pot of salted water, cook jumbo shells plus a couple of extra incase they fall apart.
When cooked, drain them and set them out apart on a piece of foil so that they don't stick together to cool (make sure the foil is large enough to fit and cover the 9x13 pan - you will be reusing it)

In a pan, brown ground beef, and add taco seasoning according to the directions on the packet. When finished set aside to cool
Add cream cheese over low heat and stir until melted and blended in with the ground beef