Remember a few weeks ago I promised to post some freezer recipes? Well here is a recipe for you!
TACO FILLED PASTA SHELLS makes 2 - 9 in. pans 6 servings each.
2 lbs. Ground beef
2 envelopes Taco Seasoning
1 - 8 oz. Pkg. Cream Cheese, cubed
24 uncooked Jumbo pasta shells
¼ cup butter or margarine, melted
Additional Ingredients for each casserole
1 cup salsa
1 cup taco sauce (when I make this, I skip the taco sauce and just use 2 cups salsa)
1 cup shredded cheddar cheese
1 cup montery Jack or mozzarella
(I use a mixture of whatever is in the house)
1 ½ cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped
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 and chill for an hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture.
Please 12 shells in a greased 9 in. square baking dish. (Sometimes, I freeze them on a cookie sheet in individual servings – and then transfer frozen shells into a gallon size freezer bag. Cover and freeze for up to 3 months. To prepare remaining shells, spoon salsa into a greased 9 in baking dish. Top with stuffed shells and taco sauce. Cover and bake for 30 minutes at 350. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
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 minutes. Uncover; continue as above.