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Italian Tacos

  2 pounds ground beef
  2 envelopes taco seasoning
  1 package (8 oz) cream cheese, cubed
  24 uncooked jumbo pasta shells
  1/4 cup butter or margarine, melted
  Additional ingredients:
  1 cup salsa
  1 cup taco sauce
  2 cup shredded cheddar cheese
  1 1/2 cups crushed tortilla chips
  1 cup (8 oz) sour cream
  3 green onions, chopped
  diced tomatoes
  shredded lettuce

    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.

    Cook pasta according to package directions; drain. Gently toss with butter. fill each shell with about 3 tablespoons of the meat mixture. Place 12 shells each in 2 greased 9 inch square baking dishes. Cover and freeze for up to 3 months.

    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 mintues. Uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Top with sour cream, onions, diced tomatoes and shredded lettuce. Makes 2 casseroles (6 servings each)

    Contributed by - Diane C.

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