Instructions

• Preheat oven to 350°F.
• In a large skillet over medium heat, brown 1 pound ground beef (or ground turkey), breaking it into crumbles. Drain any excess fat.
• Add 1 package low-sodium taco seasoning to the meat and prepare according to the package directions. Stir to combine.
• Add 4 ounces cream cheese to the skillet, cover, and simmer until the cream cheese is fully melted and the mixture is smooth. Remove from heat and transfer the meat mixture to a bowl to cool to room temperature.
• While the meat mixture cools, cook 20 jumbo pasta shells (about 6 ounces) according to package directions until al dente. Drain and arrange the shells individually on a baking sheet or cutting board so they don’t stick together and cool enough to handle.
• Pour 1 1/2 cups salsa into the bottom of a 9×13-inch baking dish and spread evenly.
• Stuff each shell with 1 to 2 tablespoons of the cooled meat mixture and place the shells in the prepared 9×13 dish, open side up, in a single layer.
• Evenly spoon or pour 1 cup taco sauce over the stuffed shells so they are mostly covered.
• Cover the dish with foil and bake in the preheated oven for 15–20 minutes.
• Remove the foil, evenly sprinkle 1 cup cheddar cheese and 1 cup Monterrey Jack cheese over the shells (or use all of one cheese type if you prefer), and bake uncovered for an additional 5–10 minutes, until the cheese is melted.
• Remove from the oven, top with sliced/chopped 3 green onions, and serve with sour cream and/or extra salsa.