Mexican Stuffed Shells

1 pound Ground beef

1 Package of taco seasoning of your choice

4oz Cream cheese

14-16 Jumbo shells (I used a box of large shells and had about 10 left over that we're not used)

1 1/2 cups Salsa of ours our choice

1 cup Taco sauce

1 cup Cheddar cheese (more/less depending on your liking)

1 cup Monterey jack

Sour Cream (optional)

3 Green onions (optional)

Sliced black olives (optional)

Preheat oven to 350.

In a sauté pan cook the ground beef according to the taco seasoning package. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and let cool. While the beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on a cutting board/baking sheet so they don't stick together.

Pour salsa on the bottom of a 9x13 baking dish. Stuff each shell with the beef mixture. Place in the pan with the open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheddar and jack cheeses and bake for an additional 15 minutes, with the foil removed. Top with any condiments you like (optional ingredients).