Taco Pasta Shells

Initiate by preheating the oven to a temperature of 350°F.

In a large skillet, cook the ground beef until fully browned. Once achieved, ensure to properly drain any excess grease. Subsequently, introduce the water followed by the taco seasoning to the beef. Allow this mixture to reach a boil. Once boiling, integrate the cream cheese, then reduce the heat, allowing it to simmer for approximately 5 minutes or until the cream cheese has completely melded with the mixture.

Carefully transfer the beef mixture into a bowl, setting it aside to cool.

Follow the package directions to cook the jumbo pasta shells to al dente perfection. Once completed, lightly coat the pasta shells in the previously melted unsalted butter.

In an 11×7 baking dish, lay out an initial layer using the salsa. After ensuring that the meat mixture has sufficiently cooled, methodically fill each pasta shell with an equal amount of the mixture and place them within the dish atop the salsa.

Elegantly drizzle the green enchilada sauce over the filled pasta shells. Proceed to bake this composition in the oven for a duration of 20 minutes. Following this, evenly distribute the finely shredded Colby Jack cheese atop the shells and continue baking for an additional duration of 10-15 minutes, or until the cheese manifests a golden hue.

Upon removal from the oven and just prior to serving, garnish the pasta shells with a layer of crushed Fritos and a modest dollop of sour cream. Serve immediately for optimal taste and presentation.