Taco-Filled Pasta Shells

Makes 6 servings

ingredients

1 lb. ground beef
1 envelope taco seasoning mix
4 oz. cream cheese, cubed
12 uncooked jumbo pasta shells
2 T. butter or margarine, melted
1/2 cup salsa
1/2 cup taco sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese (or mozzarella)
3/4 cups crushed tortilla chips
1/2 cup sour cream
1-2 green onions, chopped

directions

1
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.
2
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture.
3
Spoon salsa into a greased 9 in, square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

notes

You may also cover and freeze for up to 3 months. Freeze shells in baking dish without the sauces. Thaw in fridge for 24 hrs. Remove from dish and continue recipe as directed.

Source: Autumn