Cheesy Stuffed Taco Shells

Steps

• Cook the pasta. Preheat the oven to 375°F. Boil the jumbo shells in salted water until just shy of al dente, about 1–2 minutes less than the package directions. Drain and set aside.
• Make the taco filling. Heat a large skillet over medium-high heat. Add the ground beef and onion and cook until the beef is browned and the onion is tender, about 6–8 minutes. Drain excess grease. Add the garlic and cook another 30 seconds.
• Season it. Stir in the taco seasoning and ⅓ cup water. Cook for 2–3 minutes until the beef is coated and most of the liquid has evaporated.
• Make it cheesy. Reduce the heat to low. Stir in the diced tomatoes and green chiles, black beans, cream cheese, and 1 cup Cache Valley Creamery Mexican Blend. Stir until the cheese is melted and everything comes together into a creamy taco filling.
• Build the shells. Spread about ½ cup enchilada sauce across the bottom of a greased 9×13-inch baking dish. Spoon roughly 2 tablespoons of taco filling into each jumbo shell and arrange them snugly in the dish.
• Bring on the cheese. Spoon the remaining enchilada sauce over the stuffed shells. Cover generously with the remaining 1 cup Cache Valley Creamery Mexican Blend.
• Bake. Cover with foil and bake for 15 minutes. Remove the foil and bake for another 8–10 minutes, until the cheese is melted, bubbly, and beginning to brown around the edges.
• Finish taco-night style. Let the shells rest for about 5 minutes, then top with sour cream, tomatoes, green onions, cilantro, jalapeños, avocado, or crushed tortilla chips.