Mexican Stuffed Shells Recipe

 To start: Cook the pasta according to the directions and set aside. 
 Preheat the oven to 375°F. Lightly spray a 9×13 baking dish with non-stick spray. Set it aside. 
 Add the ground beef, onion, and garlic to a three to four quart saucepan. Cook beef and onion uncovered over medium-high heat for five to seven minutes, stirring often, until the ground beef is browned and no longer pink. If there is an excess of grease, drain it off. 
 Lower the heat to medium-low, add the taco seasoning packets, cold water, and the container of salsa to the ground beef mixture. Stir until well combined. Simmer for three to five minutes, stirring often. 
 Carefully spoon three tablespoons of the taco meat mixture into the cooked jumbo shells and place them in the prepared baking dish. Line the filled shells five across and four down. You will have a couple of extra empty shells leftover. 
 Cover with aluminum foil and bake for 20 minutes. 
 Remove from the oven and evenly sprinkle the shredded cheese over the stuffed shells. Return the pan, uncovered, to the oven and continue to bake for ten more minutes. Allow the pan to rest for five minutes before garnishing with the taco sauce before serving. 

 Notes:

 Substitute ground pork with ground chicken or turkey to keep it pork-free. 
 Avoid using any alcoholic ingredients for healthier cooking options. 
 You can prepare the taco shells a day in advance and refrigerate overnight for easier meal planning.