1 (1 1/4 ounce) package taco seasoning (you can use low-sodium)
1 (4 ounce) package cream cheese
14 -16 large pasta shells
1 cup salsa
1 cup taco sauce (NOT enchilada sauce)
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
1 1/2 cups tortilla chips, crushed (optional)
3 green onions, chopped
1 cup sour cream
Preheat oven to 350°.
Cook minced meat in a frying pan. According to package directions, add the taco seasoning and prepare. Add cream cheese, cover, and simmer over low heat until cheese melts.
Cook the pasta crusts while the ground beef is cooking, according to the directions. Individually on a baking sheet, place the shells so that they do not stick together.
In the bottom of a 9″ x 13″ baking dish, pour the sauce. Stuff each crust with the meat mixture and place the peel in the open dish. Cover the shells with taco sauce. Cover it with tin foil and bake for 30 minutes.
After 30 minutes, add the grated cheese and bake for another 10-15 minutes, we remove the foil. Top with green onions and serve with sour cream and/or more sauce.