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.

Reviews & Comments 2

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  • lilliancooks 10 years ago
    Sounds like comfort food for everyone!Italian and Mexican in one dish! Great idea!:)
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  • rosemaryblue 10 years ago
    Great recipe! Love it.
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