Mexican Stuffed Shells

I love pasta stuffed with virtually anything. Except liver. I don't think I would care for that so I won't stuff my pasta with liver. Everything else is fair game. I found this recipe at Once A Month Mom who reposted it from Food.com. I added my own touch to it and I am going to share this spicy little number with you right now!

INGREDIENTS

20 Jumbo Pasta Shells (this is about 1/2 a box. I use the other 1/2 for Feta & Artichoke Stuffed Shells)
1 lb. Ground Venison or Beef (You could also sub in ground turkey)
1 Envelope Taco Seasoning ( I use about 2 tbsp. homemade taco seasoning. Make it as spicy as you like)
1/2 C. Water
1 Chopped Onion
4 Oz. Cream Cheese, softened
1 1/2 C. Salsa, divided
1 C. Shredded Cheese, divided (Use whatever you like. I used Sharp Cheddar)
1 15 Oz. Can Tomato Sauce
Chili Powder, to taste
Green onions, optional

DIRECTIONS

Add onions to ground meat and cook until meat is no longer pink. Drain. While the meat is browning, boil shells according to package directions, drain. To the meat, add taco seasoning, water, 1/2 c. salsa, cream cheese and 1/4 c. shredded cheese. Stir until combined and cream cheese is melted. In a bowl, mix together the rest of the salsa, the tomato sauce and chili powder. In the bottom of a 13x9 pan, spread a thin layer of sauce around the bottom. This will keep the shells from sticking. Fill each shell with the meat mixture and place them in the pan. Pour the rest of the sauce over the top. Cover with foil. You can freeze it at this point or bake at 350 for 30 minutes. Remove foil and sprinkle the remainder of the cheese and green onions over the stuffed shells and bake for 5 more minutes, until all melted. Enjoy with a big glass of milk cuz this can be a little hot-hot-hot!!!

Sharing at:
The Way Grandmama Does It
The Prairie Homestead