Taco-Filled Pasta Shells
List of Ingredients
2 pounds ground beef
2 envelopes taco seasoning
1 (8-ounce package) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter or margarine, melted
Additional ingredients for each casserole:
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, choppedRecipe
In a skillet, cook beef till no longer pink; drain. Add taco seasoning; prepare as directed. Add cream cheese; cover and simmer 5-10 minutes or till melted. Transfer to a bowl, chill for 1 hour. Cook pasta according to directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons 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 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or till 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 degrees for 40 minutes. Uncover; continue as above. Yield: 2 casseroles (6 servings each).
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