Taco-Filled Pasta Shells
From countygirl28 15 years agoIngredients
- 2 lbs. ground beef shopping list
- 2 pkgs. taco seasoning shopping list
- 1 8oz. pkg. cream cheese, cubed shopping list
- 24 uncooked jumbo pasta shells shopping list
- 1/4 c. butter or margarine, melted shopping list
- 2 c. salsa shopping list
- 2 c. taco sauce shopping list
- 2 c. (8oz.) shredded cheddar cheese shopping list
- 2 c. (8oz.) shredded Monterey Jack or mozzerella cheese shopping list
- 3 c. crushed tortilla chips shopping list
- 2 c. (16oz.) sour cream shopping list
- 6 green onions chopped shopping list
How to make it
- Cook ground beef until done, drain.
- Add taco seasoning; prepare according to pkg. directions.
- Add cream cheese and cover and simmer for 5-10 min. or until melted.
- Transfer to a bowl and chill for 1 hour.
- Cook pasta according to package directions and drain.
- Gently toss with melted butter.
- Fill each shell with about 3 T. meat mixture. (adjust to your taste)
- You can freeze 12 of them now. Put them in a 9" baking dish, cover and freeze for up to 3 months.
- To fix the rest, spoon salsa into a greased 9" square dish.
- Top with stuffed shells and taco sauce.
- Cover and bake for 30 minutes.
- Uncover and sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through.
- Serve with sour cream and onions.
- To use them from frozen state....thaw in refrigerator for 24 hours and continue with recipe.
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