Ingredients

How to make it

  • 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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