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
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
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.
Photo Party Favors Home Back to Recipe Index
Photo Party Favors located at www.photo-party-favors.com holds no copyright on these recipes. We are not responsible for their accuracy, availability, or any copyright infringement the source of this recipe may cause. Please do not contact us with questions about the recipe. If the email address of the person who submitted the recipe is noted, you may direct questions to that person.