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Name: Taco-Filled Pasta Shells
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 2 pounds Hamburger; 2 envelopes taco seasoning; 1 8 ounce package Cream cheese cubed; 24 jumbo pasta shells uncooked; 1/4 cup butter melted; 2 cups salsa divided; 2 cups taco sauce divided; 2 cups Cheddar cheese shredded, divided; 2 cups Monterey jack cheese shredded, divided; 3 cups Corn tortilla chips crushed, divided; 2 cups Sour cream divided; 6 green onions chopped and divided

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INGREDIENTS

2 pounds Hamburger
2 envelopes taco seasoning
1 8 ounce package Cream cheese ; cubed
24 jumbo pasta shells ; uncooked
1/4 cup butter ; melted
2 cups salsa ; divided
2 cups taco sauce ; divided
2 cups Cheddar cheese ; shredded, divided
2 cups Monterey jack cheese ; shredded, divided
3 cups Corn tortilla chips ; crushed, divided
2 cups Sour cream ; divided
6 green onions ; chopped and divided

Servings

INSTRUCTIONS

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

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 degrees for 40 mins. Uncover: continue as above. Yield: 2 casseroles (6 servings each)

NOTES

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Taco-Filled Pasta Shells

2 pounds Hamburger
2 envelopes taco seasoning
1 8 ounce package Cream cheese cubed
24 jumbo pasta shells uncooked
1/4 cup butter melted
2 cups salsa divided
2 cups taco sauce divided
2 cups Cheddar cheese shredded, divided
2 cups Monterey jack cheese shredded, divided
3 cups Corn tortilla chips crushed, divided
2 cups Sour cream divided
6 green onions chopped and divided

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 Tbsp meat mixture.  Place 12 shells in a greased 9-inch square baking dish.  Cover and freeze for up to 3 months.  To prepare remaining shells, spoon salsa into a greased 9-inch square baking dish.  Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips.Bake 15 minutes longer or until heated through.  Serve with sour cream and onions.
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 degrees for 40 mins.  Uncover: continue as above. Yield: 2 casseroles (6 servings each)

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 12 Servings

Calories: 694
Calories from Fat: 366 (53%)

Amt Per Serving		% DV

	Total Fat 40.7g	54 %
	Saturated Fat 20.7g	103 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 2.1g
Cholesterol 141.9mg		44 %
Sodium 1046.5mg		36 %
Potassium 568.9mg		15 %
Total Carbohydrate 51.8g		15 %
	Dietary Fiber 4g	16 %
	Sugars, other 47.8g
Protein 31.6g		45 %
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.

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Calories per serving: 694

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