2 pounds ground beef
2 envelopes taco seasoning
1 package (8 oz) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter or margarine, melted
Additional ingredients:
1 cup salsa
1 cup taco sauce
2 cup shredded cheddar cheese
1 1/2 cups crushed tortilla chips
1 cup (8 oz) sour cream
3 green onions, chopped
diced tomatoes
shredded lettuce
In a skillet, cook 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. fill each shell with about 3 tablespoons of the meat mixture. Place 12 shells each in 2 greased 9 inch square baking dishes. Cover and freeze for up to 3 months.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 for 40 mintues. Uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Top with sour cream, onions, diced tomatoes and shredded lettuce. Makes 2 casseroles (6 servings each)
Contributed by - Diane C.
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