Cook and drain the shells according to the package directions. Set the oven to 400°F. While the shells are cooking, season the beef. Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Remove the skillet from the heat and stir in 1/2 cup picante sauce and the cream cheese.Spread 1/4 cup picante sauce in the bottom of a 13x9x2-inch baking dish. Spoon about 2 tablespoons beef mixture into each cooked shell and place into the baking dish. Pour the remaining 1 1/4 cups picante sauce over the filled shells. Cover the baking dish.Bake for 15 minutes or until hot. Sprinkle with the Cheddar cheese. Cover and let stand for 1 minute or until the Cheddar cheese is melted. Serve with your favorite taco toppings.
16 cooked jumbo shell shaped pasta shells (about 5 ounces dry)1 0% extra lean ground beef1 jar (16 ounces) Pace® Picante Sauce4 ounces cream cheese, softened0.5 cup shredded Cheddar cheese
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