Taco-Filled Pasta Shells Recipe

Ingredients

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 1 package (8 ounces) cream cheese, cubed
• 24 uncooked jumbo pasta shells
• 1/4 cup butter, melted
• 
  ADDITIONAL INGREDIENTS (for each casserole):
• 1 cup salsa
• 1 cup taco sauce
• 1 cup (4 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1-1/2 cups crushed tortilla chips
• 1 cup (8 ounces) sour cream
• 3 green onions, chopped

Directions

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
• Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
• To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
• To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Uncover and continue as above. Yield: 2 casseroles (6 servings each).

Taco-Filled Pasta Shells published in Quick Cooking January/February 2001, p27