Recipe

Taco-filled Pasta Shells Recipe

	Countygirl28 / All my dishes 1 year, 3 months ago This is a different and fun twist on stuffed shells and tacos. The reason this makes so much is because I usually make 2 at a time...one to eat that day and one to freeze for later. This is a little time consuming, but well worth it. It is very versi... More Prep:30m Cook:45m Servings:12	Countygirl2
	taco filledshells pasta

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Ingredients

2 lbs. ground beef

2 pkgs. taco seasoning

1 8oz. pkg. cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 c. butter or margarine, melted

2 c. salsa

2 c. taco sauce

2 c. (8oz.) shredded cheddar cheese

2 c. (8oz.) shredded Monterey Jack or mozzerella cheese

3 c. crushed tortilla chips

2 c. (16oz.) sour cream

6 green onions chopped

Directions

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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Comments

rosemaryblue 1 year, 3 months ago said:
Great recipe! Love it.

lilliancooks 1 year, 3 months ago said:
Sounds like comfort food for everyone!Italian and Mexican in one dish! Great idea!:)

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Alterations

oved 1 year, 3 months ago said:
I make a dish similar to this. Rather than using cream cheese, I use a can of refried beans. My husband and 3 teenage boys scarf this up!

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