Mexican and Italian together...what could be better!
1)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 meat mixture.
2)Place 12 shells in a greased 9 in. square baking dish. Cover and freeze for up to 3 months. To prepare remaing shells, spoon salsa into a greased 9 in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350? for 30 minutes. Uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through. Serve with sour cram and onions.
3)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 minutes. Uncover and continue as above.
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Serving Size: 1 Serving (668g) | ||
Recipe Makes: 6 | ||
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Calories: 1880 | ||
Calories from Fat: 1150 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 127.8g | 170 % | |
Saturated Fat 53.4g | 267 % | |
Monounsaturated Fat 42.3g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 406.7mg | 125 % | |
Sodium 1558.1mg | 54 % | |
Potassium 1339.3mg | 35 % | |
Total Carbohydrate 102.8g | 30 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 98.9g | ||
Protein 77.3g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1880
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