Mexican Beef Stuffed Shells

Step 1: Cook the shells in boiling water for about 10 minutes, drain well place in a bowl and toss with oil to prevent sticking; set aside until ready to fill.

Step 2: Preheat your oven to 350 degrees.

Step 3: Meanwhile cook ground beef with and onions, jalapeno and garlic powder over medium high until no longer pink. Add in green chilies and continue cooking until meat is browned. Drain excess grease from the skillet. Add in the taco seasoning and stir to mix.

Step 4: Mix in the cream cheese and cook until the cheese is melted and thoroughly combined with the ground beef (this will take about 4-5 minutes) season with seasoned salt and pepper.

Step 5: Combine your enchilada sauce and pasta sauce in a bowl.

Step 6: Pour about half of the sauce salsa mixture into the bottom a greased 9x13 pan and spread around to cover.

Step 7: Fill each jumbo shell with a heaping tablespoon of meat mixture then gently place the filling into the cooked shells. Place shells into the pan with the sauce. Repeat until all the shells or meat mixture is gone.

Step 8: Pour the remaining enchilada sauce salsa mixture over the top of the shells.

Step 9: Cover with foil. Bake for 30 minutes.

Step 10: Remove foil and top with cheese. Return pan to oven and bake for an additional 15 minutes until cheese is melted and bubbly.