Taco Stuffed Pasta Shells:

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.

2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.

3. In a large skillet, brown the ground beef over medium heat. Add the diced onion and cook until the beef is no longer pink and the onion is tender.

4. Drain any excess fat from the skillet and add the taco seasoning and salsa. Stir to combine and simmer for a few minutes to let the flavors meld.

5. In a mixing bowl, combine the shredded cheddar and Monterey Jack cheeses. Add half of the cheese mixture to the beef mixture, stirring until the cheese is melted and well combined.

6. Season the beef mixture with salt and pepper to taste.

7. Stuff each cooked pasta shell with the beef and cheese mixture, arranging them in the greased baking dish.

8. Sprinkle the remaining cheese over the top of the stuffed shells.

9. Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

10. Remove the foil and bake for an additional 5 minutes to brown the cheese slightly.

11. Serve the Taco Stuffed Pasta Shells hot, garnished with a dollop of sour cream and chopped fresh cilantro.

Enjoy these flavorful and satisfying Taco Stuffed Pasta Shells as a delicious and fun meal that the whole family will love!