Quick Mexican Stuffed Shells

1 Box Jumbo Pasta Shells, cooked according to package

1 Lb. Chorizo

1 Medium Yellow Onion, Chopped

16 Oz. Diced Tomatoes

1/4 C. Jalapenos, Chopped

2 Tbsp. Taco Seasoning

2 Tbsp. Taco Sauce

1 C. Shredded Cheddar Cheese

1/2 Tbsp. Parsley, Chopped

Preheat oven to 325 degrees. Drain jumbo pasta shells after cooking and set aside. In a medium skillet, cook chorizo on medium heat until well browned. Add onion and let cook for another five minutes. Add tomatoes, jalapenos, taco seasoning and taco sauce. Mix well. Remove from heat. Add half of the shredded cheddar. Fill each pasta shell with 1-2 tbsp of chorizo mixture. Place in oven safe pan. Top with remaining shredded cheddar and parsley. Cook for 7 minutes, or until cheese is well melted. Serve with lettuce and sour cream, if desired.