Mexican Stuffed Shells

Serves 6
  • 1 lb. Kowalski's Premium All Natural 93% Lean Ground Beef
  • 1 onion, chopped
  • 1/2 cup water
  • 3 tbsp. Kowalski's Taco Seasoning
  • 1 cup Kowalski's Salsa, divided
  • 1 cup shredded pepper jack cheese (about 4 oz.), divided
  • 16 oz. jar Kowalski's Enchilada Sauce
  • 18 jumbo pasta shells, cooked according to pkg. directions, drained and kept warm
  • - thinly sliced green onions, to taste, for garnish
  • - sour cream, for serving

In a large skillet over medium-high heat, cook beef with onion until meat is browned and thoroughly cooked (about 7 min.). Mix water, seasoning, 1/2 cup salsa and 1/2 cup cheese into meat mixture. In a medium mixing bowl, mix enchilada sauce and remaining salsa. Spread a thin layer of sauce in the bottom of a 3 qt. casserole dish sprayed lightly with cooking spray. Fill pasta shells with meat mixture and place on top of sauce in dish. Pour remaining sauce on top of pasta shells. Sprinkle with remaining cheese; bake in a preheated 350° oven until cheese is melted and bubbly (about 30 min.). Let stand 10 min. before serving. Garnish with green onion and serve with sour cream.