Friday, November 7, 2008

Taco Filled Pasta Shells

2 pounds ground beef
2 envelopes taco seasoning
1 pkg. (8 oz.) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter or margarine, melted
1 cup salsa
1 cup taco sauce
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded Monterey Jack or Mozzarella cheese
1-1/2 cups crushed tortilla chips
1 cup (8 oz.) sour cream

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 bowl; chill for 1 hour.

Cook pasta. Gently toss with butter.

Spoon salsa into a greased baking dish.

Fill shells with meat mixture and place into baking dish. Top shells with taco sauce.

Cover and bake at 350 degrees for 30 minutes.

Uncover, sprinkle with cheeses and chips. Bake 15 minutes longer until heated through. Serve with sour cream.

My Notes:
*Shells could be frozen for up to 3 months.

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