Ingredients
2 pounds ground beef2 envelopes taco seasoning1-1/2 cups water1 package (8 ounces) cream cheese, cubed24 uncooked jumbo pasta shells1/4 cup butter, meltedADDITIONAL INGREDIENTS (for each casserole):1 cup salsa1 cup taco sauce1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese1-1/2 cups crushed tortilla chips1 cup sour cream3 green onions, chopped
Preparation
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.
Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 filled shells in a freezer container. Cover and freeze for up to 3 months.
To prepare remaining 12 stuffed shells, spoon 1 cup salsa into a greased 9-in. square baking dish. Top with shells and 1 cup taco sauce. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with 1 cup of each cheese and 1-1/2 cups chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
