Taco Filled Pasta Shells

This is one of my favorites, in fact, I am making it this week. I will make a whole recipe and freeze half of it.

1lb ground beef

1 envelope taco seasoning

4oz cream cheese, cubed

12 uncooked pasta shells

1/8c butter, melted ( I usually don't do this, extra calories)

1/2c salsa

1/2c taco sauce

1/2c shredded cheese

3/4cups crushed corn chips ( I do Frito's)

1/2c sour cream



In a skillet, cook beef until no longer pink. Add taco seasoning, prepare according to package directions. Add cream cheese, cover and simmer for 5-10 minutes or until melted. Transfer into a bowl; chill for 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture.

Place 12 shells in a greased 9-in square baking pan. Cover and freeze for up to 3 months. To prepare shells to eat now spoon salsa into a greased 9-inch square pan. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cream.

To use frozen shells, thaw in the refrigerator 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 degrees for 40 minutes. Uncover and continue as above.