TEX-MEX SHELLS AND CHEESE

Steps:

• Fill large pan with water and heat to boiling. Cook pasta until al dente. You want a little resistance when you bite into it. Do not overcook.
• Brown hamburger meat and chopped onion. Drain.
• Add taco seasoning and cream cheese.. continue stirring until cream cheese is melted and combined. Set aside.
• When pasta is done cooking, drain and rinse with cold water.
• In a small bowl mix enchilada sauce and salsa.
• In a medium casserole dish pour ½ of the enchilada sauce/salsa mixture in bottom, being sure to cover bottom of dish.
• Fill each shell with 1 tablespoon of meat mixture until meat or shells are gone... whichever comes first. If you have extra meat, just add a little extra to each shell.
• Spoon remaining enchilada sauce/salsa over the shells.
• Cover with foil and heat at 350 for 20 minutes.
• Remove from oven and sprinkle with cheeses. Cook uncovered until cheese is hot and bubbly.