Recipe

Taco-filled Pasta Shells Recipe

	Jjfletcher / All my dishes 4 months, 3 weeks ago Yummy stuffed shells with a mexican twist Prep:10m Cook:60m Servings:2	Jjfletcher
	pasta mexican casserole

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Fans

cheryilyn

Ingredients

Stuffing

2 lbs. ground beef

2 env. taco seasoning

1(8oz) package cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter or marg. melted

Sauce

1c slasa

1c taco sauce

1c shredded Cheddar cheese

1c shredded monterey jack or Mozz cheese

1 1/2 c crushed tortilla chips

1c(8oz) sour cream

Directions

In a skillet, cook beef over medium heat 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, stirring occasionally. Transfer to a bowl; refrigerate for 1 hour.

Cook pasta according to package directions; drain and gently toss with butter. Fill each shell with about 3 tables. of meat mixture. Place 12 shells in a greased 9 inch square dish. Cover and freeze for up to 3 months.(I freeze them until hard in a pan and then put them in a ziplock)

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 cheese is melted. Serve with sour cream and onions.

To use frozen pasta shells, thaw in refrig. for 24 hours.(shells will still be somewhat frozen)Remove from baking dish. Spoon salsa in the dish; arrange shells over salsa. Top with taco sauce. Cover and bake at 350 for 40 minutes. Uncover; sprinkle with cheese and chips. Bake 15 min longer, or until cheese is melted. Serve with sour cream and onions.

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