▢1 pound ground beef ▢1 envelope taco seasoning ▢3/4 cup water ▢4 ounces cream cheese ▢12 jumbo pasta shells ▢2 tbsp butter, melted Toppings: ▢1/2 cup salsa ▢1/2 cup green enchilada sauce ▢1 cup Colby Jack cheese, shredded ▢1/2 cup Fritos, crushed ▢1/2 cup sour cream
Preheat the oven to 350 degrees Fahrenheit. In a large skillet, brown minced beef until it is no longer pink. Remove oils. Bring water and taco seasoning to a simmer in a saucepan.
Reduce heat, stir in cream cheese, and simmer for approximately 5 minutes, or until melted.Allow the meat mixture to cool in a dish.
Pasta cooked per the instructions on the container is tossed with melted butter. Aside; set aside.
Place salsa in a baking dish that is 11 by 7. Reintroduce buttered pasta shells into the baking dish after stuffing with a spoonful of the meat mixture.
Bake the casings covered in enchilada sauce for twenty minutes. Bake the cheese shreds for an additional 10 to 15 minutes. Saturate shells with sour cream and crumbled Fritos prior to serving.