Taco Stuffed Pasta Shells
Made with Shullsburg Creamery Shredded Cheddar
- 1 pound ground beef
- 1 envelope taco seasoning
- ¾ cup water
- 4 ounces Prairie Farms Cream Cheese
- 8 ounces Shullsburg Shredded Cheddar
- 12 jumbo pasta shells
- Additional toppings such as salsa, lettuce, cheese, sour cream
Preheat oven to 350 degrees Farenheit. Brown ground beef until no longer pink. Drain and stir in water and taco seasoning. Bring to a boil. Reduce heat and simmer for about 5 minutes. Stir in cream cheese and 4 oz. shredded cheese until melted. Meanwhile, cook the pasta shells according to the package directions. Stuff the cooked pasta shells with the meat mixture and place in a 9x13 pan lined with tin foil. Top with the remaining shredded cheese. Bake for 15-20 minutes. Serve with additional toppings.
