Mexican Stuffed Shells - cooking recipe

Ingredients

1 tablespoon olive oil, plus more for oiling baking dish
1/2 medium red onion, small diced
1 garlic clove, chopped
1 lb ground beef
2 tablespoons taco seasoning
1/4 teaspoon kosher salt
1 1/2 cups chunky salsa, black bean and corn if available
4 ounces cream cheese, cut into pieces
1/4 cup grated cheddar cheese, plus 1 cup for topping
1/4 cup grated monterey jack cheese, plus 1 cup for topping
1 cup red enchilada sauce
24 jumbo pasta shells, cooked
1 1/2 - 2 cups fresh pico de gallo (for garnish)
1/2 cup cilantro leaf (for garnish)
sour cream (optional topping)

Preparation

Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside.
Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined.
Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese.
Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.