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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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I've been stuffing pasta shells with different fillings for years, but my family enjoys this version with taco-seasoned meat the most. The frozen shells are so convenient, because you can take out only the number you need for a single-serving lunch or family dinner. Just add zippy taco sauce and bake. Marge Hodel Roanoke, Illinois Ingredients:
2 pounds ground turkey or beef |
2 envelopes taco seasoning |
1-1/2 cups water |
1 package (8 ounces) cream cheese, cubed |
24 uncooked jumbo pasta shells |
1/4 cup butter, melted |
additional ingredients (for each casserole): |
1 cup salsa |
1 cup taco sauce |
1 cup (4 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded monterey jack cheese |
1-1/2 cups crushed tortilla chips |
1 cup (8 ounces) sour cream |
3 green onions, chopped |
Directions:
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.
2. 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.
3. 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.
4. 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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