This is a dish that is slightly more complicated, but is a way better twist on tacos than what you’re probably used to.

Here is what you need:

Jumbo shell pasta

Half a brick of cream cheese

Taco seasoning

1 lb of ground beef

jar of salsa

taco sauce

shredded cheese

tortilla chips

Instructions:

First you need to make the taco meat according to the package on the seasoning. Then add the cream cheese and heat until melted and combined. While the meat is cooking, also cook the jumbo shell noodles. When those are al dente, drain and rinse with cool water.

Before stuffing the shells put a layer of salsa on the bottom of the pan. (I used a glass pyrex pan, I use that for everything). Once that is finished take the noodles and stuff a small amount of the meat mixture into them until your pan is filled (Or you run out of meat).

Tip: Start with smaller amounts of meat, it is easier to add more than to take some out

Preheat your oven to 350. Once all your shells are stuffed take the taco sauce and put some over the shells–the more you add, the spicier the shells will be. I used a spoon and sprinkled the sauce to cover them, but not too much so that I can actually taste the meal. Cover with tin foil and bake for 30 minutes.

After 30 minutes, take the shells out and cover with cheese, if you haven’t learned by now I love cheese so I use a lot, then bake for an extra 10 to 15 minutes for the cheese to melt, still covered with the foil.

When all that is done crunch up some tortilla chips to top it off and serve! This recipe will be a hit at your next margarita Monday!