Taco-Filled Pasta Shells

Taco-Filled Pasta Shells:

1 lb ground beef
1 envelope taco seasoning
4 oz cream cheese
20 uncooked pasta shells
2 tablespoons butter
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack
1 ½ cups crushed tortilla chips
Sour cream
Chopped tomatoes
Chopped green onions

In a skillet, cook beef and drain. Add in taco seasoning and cook 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. Stuff each shell with about 3-4 T of meat mixture. Spoon salsa into a greased 9-inch square pan. Arrange shells on salsa and top with taco sauce. Cover and bake 30 minutes at 350 degrees. Uncover, sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cream, onions, and tomatoes. These can be frozen after stuffing with meat mixture for 3 months, thaw overnight and bake at 350 for 40 minutes, then follow the recipe

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