The cream cheese I had purchased was no longer useable, so I substituted some cottage cheese instead. I think ricotta might be another good choice and would possibly be lower in fat and calories than the cream cheese.
My plan for the leftovers is to serve them on a bed of shredded lettuce to add to the feeling of having a soft shell taco, but easier to eat.
Mexican Stuffed Shells Yield: 16 shells
1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells (about half the box)
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions
Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. 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 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
Long Live the Queen of Tex-Mex Cooking - Ole!