TACO STUFFED SHELLS

Angela Lawless

By
@SunshineAnnie

Looks and sound yummy, going to have to try. I thought I share.


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Serves:

6 servings each casserole

Cook:

30 Min

Method:

Bake

Ingredients

2 lb
ground beef
2
envelopes taco seasoning
1 c
water might need 1 1/2 cups
1 pkg
(8 ounces) cream cheese, cubed
24
uncooked jumbo pasta shells
1/4 c
butter, melted
1 c
salsa
1 c
taco sauce
1 c
(4 ounces) shredded cheddar cheese
1 c
(4 ounces) shredded monterey jack cheese
1
1-1/2 cups crushed tortilla chips
1 c
(8 ounces) sour cream
3
green onions, chopped

ADDITIONAL INGREDIENTS (FOR EACH CASSEROLE):

Directions Step-By-Step

1
In a Dutch oven, cook beef over medium heat until no longer pink;
drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat;
simmer, uncovered, for 5 minutes. Stir in cream cheese until melted.
Transfer to a bowl; cool. Chill for 1 hour.
Cook pasta according to package directions; drain. Gently toss with
butter. Fill each shell with about 3 tablespoons of meat mixture.
Place 12 shells in a freezer container. Cover and freeze for up to 3
months.
To prepare remaining shells, spoon salsa into a greased 9-in. square
baking dish. Top with stuffed shells and taco sauce. Cover and bake at
350° for 30 minutes. 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). Spoon salsa into a greased 9-in. square
baking dish; top with shells and taco sauce. Cover and bake at 350°
for 40 minutes. Sprinkle with cheeses and chips; proceed as directed.
Yield: 2 casseroles (6 servings each).

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican