When it comes to culinary delights, Mexican stuffed shells stand out as a delightful fusion of Mexican and Italian influences. The dish takes the concept of stuffed shells but introduces a South-of-the-Border twist, making it a dinner everyone will love.

Ingredients:

To embark on this culinary journey, gather the following key ingredients:

Instructions:

1. Boil the Pasta Shells:
   • Boil the jumbo pasta shells according to the package directions until they are al dente. This typically takes around 10 minutes. Drain the water when they’re done cooking.
2. Prepare the Filling:
   • While the pasta is cooking, sauté diced onions and ground beef in a pan until the beef is cooked through. Drain any excess grease.
   • Add taco seasoning and half a block of cream cheese to the beef mixture. Stir until the cream cheese is melted and the filling is well combined.
3. Fill the Shells:
   • Take each boiled pasta shell and spoon in the ground beef and cream cheese filling. Ensure each shell is generously filled.
4. Assemble in Baking Dish:
   • Preheat your oven to the temperature specified on the enchilada sauce packaging.
   • In a baking dish, spread a layer of enchilada sauce.
   • Place the filled shells in the dish, arranging them in a single layer.
5. Top with Enchilada Sauce and Salsa:
   • Pour the remaining enchilada sauce and salsa over the stuffed shells. Ensure each shell is coated with the delicious sauce.
6. Add the Final Touch – Cheddar Cheese:
   • Sprinkle a generous amount of cheddar cheese over the top. This will create a gooey, flavorful crust when baked.
7. Bake to Perfection:
   • Bake in the preheated oven until the cheese is melted and bubbly, usually around 20-25 minutes.
8. Serve and Enjoy:
   • Once baked, take the dish out of the oven and let it cool for a few minutes.
   • Serve the Mexican stuffed shells on a plate, and enjoy the delightful combination of Mexican flavors and pasta.