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    Taco-Stuffed Shells


    Source of Recipe


    by Wendy/wen774/EDC/Quick Cooking

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1024.1

    List of Ingredients




    2 pounds ground beef
    2 envelopes taco seasoning
    1 package (8 oz) cream cheese, cubed
    24 uncooked jumbo pasta shells
    1/4 cup butter or margarine, melted
    Additional ingredients:
    1 cup salsa
    1 cup taco sauce
    1 cup shredded cheddar cheese
    1 1/2 cups crushed tortilla chips
    1 cup (8 oz) sour cream
    3 green onions, chopped

    Recipe



    In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill. Cook pasta according to package directions; drain with cold water. Gently toss with butter. Fill each shell with about 3 tablespoons of the meat mixture.

    Place 12 shells in a greased 9 inch square baking dish. Cover and freeze for up to 3 months. To prepare remaining shells, spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

    To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 for 40 mintues. Uncover; continue as above.

    Yield: 2 casseroles (6 servings each)

 

 

 

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