“Part of the secret of success in life is to eat what you like.” Mark Twain
This dish can be served as the main entrée, or a side for a Mexican dinner, or even as a heavy appetizer. Regardless how you chose to serve it, I promise that it won’t last long on the table.
The recipe version I use was posted by Bobby in 2008 online on BlogChef.net. It has been copied and modified many times now all over the Internet which is a credit to Bobby.
In a saute pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While meat is cooking, cook the pasta shells, drain and toss well with butter.
Pour salsa in the bottom of a 9" x 13" baking dish.
With your fingers, carefully stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Cover with foil and bake in the oven at 350 degrees for 30 minutes.
After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top. Cook, uncovered, for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!
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