TACO STUFFED SHELLS
2 lbground beef
2envelopes taco seasoning
1 cwater might need 1 1/2 cups
1 pkg(8 ounces) cream cheese, cubed
24uncooked jumbo pasta shells
1/4 cbutter, melted
1 ctaco sauce
1 c(4 ounces) shredded cheddar cheese
1 c(4 ounces) shredded monterey jack cheese
11-1/2 cups crushed tortilla chips
1 c(8 ounces) sour cream
3green onions, chopped
ADDITIONAL INGREDIENTS (FOR EACH CASSEROLE):
How to Make TACO STUFFED SHELLS
- 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
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
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).