Taco Pasta Shells

Another great freezable meal.

Taco Pasta Shells

2 lb ground beef
2 envelopes taco seasoning
1 pkg (8 oz) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter/margarine, melted

1 cup salsa
1 cup taco sauce
1 cup shredded cheddar
1/2 cup shredded mozzarella or Montery Jack
1 1/2 cup crushed tortilla chips
1 cup sour cream
3 green onions, chopped

Cook beef; drain.  Add taco seasoning and cream cheese; cover and simmer 5-10 minutes until melted.  Transfer to a bowl, chill 1 hour.  Cook pasta; drain.  Gently toss with butter.

Fill each shell with about 3 Tb meat mixture.  Place 12 shells in a greased 9 inch square dish.  Cover and freeze up to 3 months.

To prepare, spoon salsa into greased 9 inch dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 degrees for 30 minutes.  Uncover, sprinkle with cheese and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and onions.

To Use Frozen:

Thaw in fridge for 24 hours.  Remove from dish.  Add salsa to dish, top with shells and taco sauce.  Cover and bake as directed above, except for 40 minutes. 

2 shells per serving