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TACO FILLED PASTA SHELLS

HERE IS ANOTHER GREAT RECIPE WHICH MY SISTER SENT TO ME. IT'S DELICIOUS AND VERY TASTY. THE WHOLE FAMILY LOVES IT.





List of Ingredients



• 2 POUNDS GROUND BEEF
  
• 2 ENVELOPES TACO SEASONING
  
• 8 OUNCE PACKAGE CREAM CHEESE, CUBED
  
• 24 UNCOOKED JUMBO PASTA SHELLS
  
• 1/4 CUP BUTTER MELTED
  
• ADDITIONAL INGREDIENTS FOR EACH CASSEROLE:
  
• 1 CUP SALSA
  
• 1 CUP TACO SAUCE
  
• 1 CUP SHREDDED CHEDDAR CHEESE, 4 OUNCES
  
• 1 CUP SHREDDED MONTEREY JACK OR MOZZARELLA CHEESE, 4 OUNCES
  
• 1 1/2 CUPS CRUSHED TORTILLA CHIPS
  
• 1 CUP SOUR CREAM, 8 OUNCES
  
• 3 GREEN ONIONS, CHOPPED
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. IN A SKILLET, COOK BEEF UNTIL NO LONGER PINK, DRAIN. ADD TACO SEASONINGS AND PREPARE ACCORDING TO PACKAGE DIRECTIONS. ADD CREAM CHEESE, COVER AND SIMMER FOR 5 TO 10 MINUTES OR UNTIL MELTED. TRANSFER TO A BOWL AND CHILL FOR 1 HOUR.
   
3. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, DRAIN. GENTLY TOSS WITH BUTTER.
   
4. FILL EACH SHELL WITH ABOUT 3 TABLESPOONS OF MEAT MIXTURE.
   
5. SPOON SALSA INTO 2 GREASED 9" SQUARE BAKING PANS OR DISH. ( YOU CAN COVER AND FREEZE SHELLS WITHOUT THE SALSA SAUCE UP TO 3 MONTHS). PLACE 12 STUFFED SHELLS AND TACO SAUCE IN EACH BAKING PAN.
   
6. COVER AND BAKE FOR 30 MINUTES. UNCOVER, SPRINKLE WITH CHEESES AND CHIPS. BAKE 15 MINUTES LONGER OR UNTIL HEATED THROUGH. SERVE WITH SOUR CREAM AND ONIONS.
   
7. TO USE FROZEN SHELLS, THAW IN THE REFRIGERATOR FOR 24 HOURS(SHELLS WILL BE PARTIALLY FROZEN). REMOVE FROM BAKING PAN AND ADD SALSA TO PAN AND TOP WITH SHELLS THEN TACO SAUCE. COVER AND BAKE FOR 40 MINUTES. UNCOVER AND CONTINUE AS DIRECTED ABOVE.