👩🍳 Instructions
1. Preheat the Oven:
Set oven to 350°F (175°C).
2. Cook the Meat Filling:
Brown the ground meat and jalapeños (if using) in a skillet.
Drain the fat, add taco seasoning, and cook per the package instructions.
Stir in cream cheese. Cover and let melt completely.
Mix in 2 cups of the Four Cheese Mexican blend and olives (if using).
Stir well and allow to cool completely.
3. Prepare the Shells:
Cook jumbo pasta shells according to package instructions. Drain well.
Lay shells out individually on a tray or board to prevent sticking.
4. Assemble the Dish:
Pour salsa into the bottom of a 9×13 baking dish.
Stuff each shell with 1–2 tablespoons of the meat mixture.
Place stuffed shells open-side up in the dish.
Pour taco sauce evenly over the shells.
5. Bake:
Cover the dish with foil and bake for 30 minutes.
Remove foil, sprinkle remaining shredded cheddar and Monterey Jack cheese on top.
Bake uncovered for 10–15 more minutes, until cheese is melted and bubbly.
6. Garnish & Serve:
Top with green onions, olives, and sour cream as desired.
Serve with extra salsa on the side.
💡 Tips:
Let the filling cool before stuffing the shells to make handling easier.
This recipe can be made ahead and refrigerated or frozen before baking.
Feel free to swap proteins or cheeses depending on what you have on hand.
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