Thursday, October 27, 2011
Taco Stuffed Shells
*2 lbs. ground beef
*2 envelopes taco seasoning
*1 pkg. (8 oz.) cream cheese, cubed
*24 uncooked jumbo pasta shells
*1/4 c. butter, melted
*These ingredients have already been doubled- you freeze half. Makes 2 casseroles.
Additional ingredients (for each casserole):
1 c. salsa
1 c. taco sauce
2 c. shredded cheese
1 1/2 c. crushed tortilla chips
In a large skillet, cook beef; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 min or until melted. Transfer to bowl; chill for 1 hr.
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 freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9x9-inch square baking dish. Top with shells and taco sauce. Cover with foil and bake at 350°F for 30 min. uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Serve with favorite taco toppings like re-fried beans, sour cream, olives, tomatoes, onion, etc.
To cook frozen shells; Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9x9-inch square baking dish; top with shells and taco sauce. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Yield: 2 casseroles (6 servings each).