Taco-Filled Pasta Shells

By kjs1010

The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce bake and enjoy.

Ingredients

• Additional ingredients for each casserole:
• 2 pounds ground beef
• 2 envelopes taco seasoning
• 1 1/2 cups water
• 1 package (8 ounces) cream cheese, cubed
• 24 uncooked jumbo pasta shells
• 1/4 cup butter, melted
• 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

Preparation

Step 1

In a dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 Tbs of meat mixture. Place 12 shells in a freezer container. Cover and freeze up to 3 months.

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

To use frozen shells: Thaw in refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9 inch square baking dish; top with shells and sauce. Cover and bake at 350 for 40 minutes. Sprinkle with cheeses and chips; proceed as directed

Yield: 2 casseroles (6 servings each)