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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Taco Filled Pasta Shell Recipe

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This recipe for Taco Filled Pasta Shell is from FULLERS FLY IN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. ground beef
2 envelopes taco seasoning
1 package (8oz.) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 c. butter, melted
ADDITIONAL INGREDIENTS (for each casserole):
1 c. each salsa and taco sauce
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. (8 oz.) sour cream
3 green onions, chopped
Directions:
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 the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. 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 350º for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Service with sour cream and onions. For frozen casserole, thaw in the refrigerator for 24 hours (shells will be partially frozen). Cook same as above but initial cook time is 40 minutes.
Number Of Servings:
Number Of Servings:
12

 

 

 

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