Casseroles

Mama's Taco Filled Pasta Shells

44

This recipe makes two casseroles--one to eat and one to freeze or give away.

6
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 oz) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 c butter, melted

Additional Ingredients (for each casserole)
1 c salsa
1 c taco sauce
1 c shredded cheddar cheese
1-1/2 c crushed tortilla chips
1 c sour cream
3 green onions, chopped
1-In a skillet, brown meat; drain. Add taco seasoning (prepare according to package directions). 2-Add cream cheese, cover and simmer for 5 to 10 minutes until melted. Transfer to a bowl; chill for 1 hour. 3-Cook pasta according to pasta directions; drain. Gently toss with butter. 4-Fill each shell with about 3 tablespoons meat mixture. 5-Place 12 shells in a greased 9-inch square baking dish. Cover and freeze for up to 3 months. 6-To prepare remaining shells, spoon salsa into a greased 9-inch square dish. Top with stuffed shells and taco sauce. 7-Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheese 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. Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 degrees for 40 minutes. Uncover, continue as above.
Nutritions

Calories
1894

Sodium
1535mg
63% DV

Fat
109g
167% DV

Protein
63g
127% DV

Carbs
137g
46% DV

Fiber
18g
75% DV
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