Taco-filled Pasta Shells Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pounds lean ground beef (90% lean)
2 envelopes taco seasoning
1 (8 ounces) package cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup melted butter
ADDITIONAL INGREDIENTS: (For each casserole)
1 cup salsa
1 cup taco sauce
1 (4 ounces) shredded Monterey Jack cheese
1 and 1/2 cups crushed tortilla chips
1 (8 ounce) cup sour cream
3 green onions, chopped
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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 or 5 to 10 minutes or until melted. Transfer to a bowl; chill for 1 hour.
Cook the pasta according to the 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 shells for up top 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 350º for 30 minutes. Uncover, sprinkle with the cheeses and chips. Bake 15 minutes longer or until heated through. Serve shells with sour cream and onions. |
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Number Of
Servings: |
Number Of
Servings:2 casseroles, 6 servings each |
Personal
Notes: |
Personal
Notes: To use frozen shells: Thaw shells in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-inch square baking dish; top with shells and taco sauce. Cover and bake at 350 degrees for 40 minutes. Uncover, and continue as above.
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