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taco stuffed shells

SunshineAnnie avatar
Recipe by
Angela Lawless
@SunshineAnnie
Council Bluffs, IA

Looks and sound yummy, going to have to try. I thought I share.

read more
yield 6 servings each casserole
cook time 30 Min
method Bake

Ingredients For taco stuffed shells

  • 2 lb
    ground beef
  • 2
    envelopes taco seasoning
  • 1 c
    water might need 1 1/2 cups
  • 1 pkg
    (8 ounces) cream cheese, cubed
  • 24
    uncooked jumbo pasta shells
  • 1/4 c
    butter, melted
  • 1 c
    salsa
  • 1 c
    taco sauce
  • 1 c
    (4 ounces) shredded cheddar cheese
  • 1 c
    (4 ounces) shredded monterey jack cheese
  • 1
    1-1/2 cups crushed tortilla chips
  • 1 c
    (8 ounces) sour cream
  • 3
    green onions, chopped
  • ADDITIONAL INGREDIENTS (FOR EACH CASSEROLE):

How To Make taco stuffed shells

  • 1
    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 shells in a freezer container. Cover and freeze for up to 3
    months.
    To prepare remaining 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 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). Spoon salsa into a greased 9-in. square
    baking dish; top with shells and taco sauce. Cover and bake at 350°
    for 40 minutes. Sprinkle with cheeses and chips; proceed as directed.
    Yield: 2 casseroles (6 servings each).
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