Taco-Filled Pasta Shells

Yields 12 Servings (I halved it for everyone)

Ingredients:

2 lbs ground beef

2 envelopes taco seasoning

1 pkg (8 oz) cream cheese, cubed

24 uncooked jumbo pasta shells

1/4 cup butter, melted

Additionally:

1 cup salsa

1 cup taco sauce

4 oz shredded cheddar cheese

4 oz shredded monterey jack cheese

1.5 cups crushed tortilla chips

sour cream and/or guac

Directions:

Cook beef over medium heat until browned, drain.  Add taco seasoning according to package directions.  Add cream cheese, cook and stir for 5-10 minutes 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 T meat mixture.  (Freeze shells at this point if desired up to 3 months.)

Spoon salsa into greased 9 inch square baking dish.  Top with stuffed shells and taco sauce.  Cover and bake at 350 for 30 minutess.  Uncover; sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and/or guac.

From Frozen:

Thaw in fridge for 24 hours (shells will be still be partially frozen).  Spoon salsa into greased square baking dish.  Top with shells and taco sauce.  Cover and bake at 350 for 40 minutes.  Uncover, sprinkle with cheeses and chips.  Bake 15 minutes longer or until heated through.  Serve with sour cream and guac.