Mexican stuffed shells

From the kitchen of Emily Fincher, Marshfield, Wisconsin


15-20 jumbo shells

1 tablespoon olive oil

1 pound ground beef

1 medium onion, diced

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon chili powder

1/2 teaspoon oregano

1/2 teaspoon paprika

2 teaspoons cumin

4 ounces cream cheese, softened

Salt and pepper

1 cup salsa

1 cup enchilada or taco sauce

3/4 cup shredded cheese

Extra enchilada sauce for serving, if desired

Chopped fresh cilantro for serving, if desired

Preheat oven to 375 degrees. Cook jumbo shells according to package instructions. Drain and set aside. Heat olive oil in a large skillet. Add in ground beef and onion and cook until the beef is browned. Add in the seasonings. Toss to coat the beef in spices and cook for 1 minute. Stir in the softened cream cheese. Stir until the cream cheese has melted and incorporated into the ground beef mixture. Season with salt and pepper to taste. In a small bowl, combine salsa and enchilada sauce. Spread half of the sauce mixture in the bottom of a 9-by-13 baking dish. Stuff the shells with the beef mixture and place in the baking dish. Repeat until all of the beef filling is used. Top the shells with the remaining sauce mixture. Sprinkle with cheese. Bake for 15-20 minutes or until the cheese is melted and bubbly and the shells are heated through. Serve immediately with extra enchilada sauce and cilantro, if desired.


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