Mexican Stuffed Shells

Ingredients: 

• 16-18 jumbo pasta shells
• 1 lb. lean ground beef
• 1 package taco seasoning
• 4 oz. {1/2 block} cream cheese
• 1 & 1/2 cup salsa
• 1 & 1/4 cup taco sauce
• 2 cups cheddar-monterey jack blend cheese, shredded

Directions:

1. Preheat oven to 350°F.
2. Fill a medium size pot with water and bring to a boil. 
3. Add the shells and cook until al dente. {I like to be a lot more on the harder side because I've found that they rip if they are too soft and they still keep cooking later on.}
4. Once they are done, drain and run under cool water.
5. While the shells are cooking, brown the meat in a large skillet.
6. Add the taco seasoning, according to package directions.
7. Add cream cheese, cover, and let simmer until cream cheese is completely melted and then stir well.
8. Pour salsa into a 9x13 inch dish.
9. Scoop a spoonful of meat mixture into each shell and place in pan.
10. Repeat until all shells are used. {Or until you run out of mixture.}
11. Spread taco sauce evenly over shells. {Make sure to cover each shell completely to prevent them from drying out while cooking.}
12. Cover with aluminum foil and bake for 27-30 minutes.
13. After baking, spread shredded cheese evenly over shells and bake for 9-11 more minutes, uncovered.
14. Top with desired toppings - green onions, black olives, sour cream, etc.