I made this at home the next time I had hamburger thawed out for dinner. I had planned on doing a taco night, which is something my kids love, but I decided to change it up a little bit. When we had these at Sara and Mike’s, they all really enjoyed them so I figured it would be a nice change at home. I was right, they all ate their fill once again! It’s going to be nice to have this in the menu rotation!
My children really enjoy these shells too. It’s a nice change from tacos every week!
It’s a nice change from tacos every week!
Ingredients
Instructions
Prepare pasta according to package directions. Drain. Allow to cool as you prepare vegetables and dressing.
Toss pasta, onions, celery, and olives.
Prepare the dressing.
Gently fold into macaroni and vegetables. Refrigerate at least 4 hours or overnight. Preheat oven to 350°.
In a pan brown the ground beef and jalapenos (optional); Drain once done. Add taco seasoning and prepare according to package directions.
Add cream cheese, cover and simmer until cheese is melted.
Add 2 cups of Kraft four cheese Mexican. Add olives (optional) Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain.
Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish.
Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up.
Evenly cover shells with taco sauce.
Cover dish with foil and bake for 30 minutes.
After 30 minutes, add remaining shredded cheese and bake for 10-15 more minutes with the foil removed.
Top with green onions or olives if desired. Serve with sour cream and/or more salsa.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try with chorizo sausage for more spice.