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Taco-Filled Pasta Shells




Source of Recipe


internet


List of Ingredients




2 lbs. ground beef
2 envelopes taco seasoning
1 pkg. (8 oz.) 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 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or mozzarella 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 pkg. directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta according to pkg. directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture. Place 12 shells in a greased 9-in. square baking dish. Cover and freeze for up to 3 months. To prepare remaining shells; spoon salsa into a greased 9-in. 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 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 degrees for 40 minutes. Uncover; continue as above. Yield: 2 casseroles. (6 servings each)

Comments:
This recipe was submitted to TOH by Marge Hodel, of Roanoke, Illinois. It was in TOH's Great Ground Beef recipe booklet

Posted by suzycreamcheese_MI: This is great and you get an extra meal to freeze for another day!

Originally posted by: mapanda