Taco Stuffed Shells

• 1 lb lean ground beef

• 1 packet taco seasoning

• 1 package Philadelphia cream cheese

• 1 can Rotel diced tomatoes with green chiles

• 17 jumbo pasta shells cooked according to package directions (like half a box)

• 2 c red enchilada sauce

• 2 c shredded Monterey jack cheese

• Chopped green onion and cilantro for topping

• Sour cream for topping

Preheat oven to 350.

In a large nonstick saucepan brown ground beef. Drain grease.

Stir in taco seasoning, Rotel and cream cheese. Continue to stir and cook over medium low until cream cheese is melted.

Remove from heat.

Fill each shell with 2 tb meat mix and line a 9×13 baker with them.

Pour enchilada sauce over the whole thing and cover with foil.

Bake 15 mins, uncover foil and top with shredded cheese and bake 15 mins more.

Serve with toppings and sour cream if desired.