Taco Stuffed Shells

By spend with pennies

Ingredients

1 pound lean ground beef
1 onion
14.5 ounces canned petite diced tomatoes (with juices, low sodium, 1 can)
1 medium bell pepper (diced, red, yellow, or green)
½ cup corn kernels (thawed if frozen)
½ cup water
1 ounce taco seasoning (1 packet)
8 ounces cream cheese (cubed)
24 jumbo shells (uncooked)
1½ cups salsa
1½ cups shredded cheddar cheese (and/or Monterey jack cheese)
sour cream (for serving)

Prep Time30mins
Cook Time40mins
Servings6

Instructions

Preheat the oven to 350°F.

Cook pasta shells al dente according to package directions. Drain and rinse under cold water. Set aside.

In a large skillet, brown the ground beef over medium-high heat until no pink remains. Drain any fat.

Add tomatoes with juices, diced peppers, corn, ½ cup of water, and taco seasoning mix. Cook uncovered for 5 minutes or until the mixture is thickened and most of the liquid has evaporated. Add the cream cheese and stir until melted.

Fill each pasta shell with 2 to 3 tablespoons of the ground beef mixture. Place into a 9x13-inch casserole dish.

Top with salsa. Cover with aluminum foil and bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional 10 minutes or until cheese is melted and bubbly.