Ingredients
- 1 pound ground veal
- ½ cup diced onion
- ½ cup diced poblano pepper
- 1 package (1.25 oz) taco seasoning
- ½ cup water
- 4 ounces cream cheese
- 2 cups shredded Colby Jack cheese, divided
- 20 jumbo pasta shells
- 1 ½ cups salsa
- 1 cup taco sauce
Instructions
- Preheat oven to 350 degrees F.
- Add the ground veal, diced onion and diced pepper to a large skillet; Cook over medium high heat for about 5-7 minutes.
- Stir in taco seasoning and water; Stir to combine.
- Break chunks of the cream cheese and add them to the skillet; Simmer for 3-4 minutes, or until the cream cheese melts into the veal mixture.
- Remove from the heat and add ½ cup of Colby Jack cheese; Stir to combine.
- While the veal is cooking, bring a large pot of salted water to a boil and add the pasta shells.
- Cook according to the package directions and drain.
- Immediately separate the shells on plate so they don’t stick together.
- Pour the salsa into a 13×9 baking dish and spread to cover the bottom.
- Fill each pasta shell with 1-2 tablespoons of the veal mixture and place them in the baking dish.
- Top the stuffed shells with taco sauce and sprinkle the remaining 1 ½ cups of Colby Jack cheese on top.
- Bake for 15 minutes or until the cheese is melted and the shells are heated through.
