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Taco-Filled Pasta Shells Recipe

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This recipe for Taco-Filled Pasta Shells, by , is from The McMurray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becca McMurray
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. Ground Beef
2 envelopes Taco Seasoning
1 Package (8 oz.) Cream Cheese, cubed
24 uncooked Jumbo pasta shells
1/4 c. Butte,melted

1 c. salsa
1 c. taco sauce
1 c. ( 4 oz.) shredded cheddar cheese
1 c. ( 4 oz.) shredded Monterey Jack or mozzarella cheese
1 1/2 c. crushed tortilla chips
1 c. ( 8 oz.) sour cream

Directions:
Directions:
In a skillet, cook ground beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer 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.
Mean while spoon salsa into a greased 9-in. baking dish. Then fill pasta shells with about 3tbsp. of meat mixture and lay on top of the salsa. Next put the taco sauce on top of the shells and bake at 350 for 30 minutes. Uncover sprinkle with cheeses and tortilla chips. Bake 15 minutes longer or until cheese is melted. May be served with sour cream.

Number Of Servings:
Number Of Servings:
2 casseroles (6 Servings each)
Preparation Time:
Preparation Time:
50 minutes
Personal Notes:
Personal Notes:
Great for the whole family!

 

 

 

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