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Taco-Stuffed Shells




Source of Recipe


magnolia lane at rc and Wendy/wen774/EDC/Quick Cooking


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)