taco stuffed shells

Name: TACO STUFFED SHELLS
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 pound(s) ground beef; 2 - envelopes taco seasoning; 1 cup(s) water might need 1 1/2 cups; 1 package(s) (8 ounces) cream cheese, cubed; 24 - uncooked jumbo pasta shells; 1/4 cup(s) butter, melted; 1 cup(s) salsa; 1 cup(s) taco sauce; 1 cup(s) (4 ounces) shredded cheddar cheese; 1 cup(s) (4 ounces) shredded monterey jack cheese; 1 - 1-1/2 cups crushed tortilla chips; 1 cup(s) (8 ounces) sour cream; 3 - green onions, chopped; ## ADDITIONAL INGREDIENTS (FOR EACH CASSEROLE):

23 Pinches 2 Photos

Angela Lawless

Council Bluffs, IA

Updated on Jan 21, 2016

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

Rate

prep time

cook time 30 Min

method Bake

yield 6 servings each casserole

Ingredients

2 pounds ground beef
2 - envelopes taco seasoning
1 cup water might need 1 1/2 cups
1 package (8 ounces) cream cheese, cubed
24 - uncooked jumbo pasta shells
1/4 cup butter, melted
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded monterey jack cheese
1 - 1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 - green onions, chopped
ADDITIONAL INGREDIENTS (FOR EACH CASSEROLE):

How To Make taco stuffed shells

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).
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