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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Taco folled pasta shells Recipe

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This recipe for Taco folled pasta shells is from The Weeden Family Cookbook Project, 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:  
1# ground beef
envelopes taco seasoning
3/4 cup water
4 oz cream cheese, cubed
12 uncooked jumbo pasta shells
1/8 cup butter, melted

1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monteray Jack
1.5 cups crushed tortilla chips
8 oz sour cream (1 cup)
3 green onions, chopped
Directions:
Directions:
in Dutch oven, cook beef over medium heat, drain

stir in taco seasoning and water, bring to a boil, reduce heat, simmer uncovered 5 minutes

stir in cream cheese until melted, transfer to a bowl, cool, chill 1 hour

cook pasta, drain, gently toss with butter

fill each shell with 3T of meat mixture

(can be frozen for up to 3 months at this point)

spoon salsa into greased 9 inch square dish. top with stuffed shells and taco sauce

cover bake 350 30 minutes

uncover, sprinkle with cheeses and chips

bake 15 minutes

serve with sour cream and onions

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Number Of Servings:
Number Of Servings:
6

 

 

 

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