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Instructions |
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In a dutch oven, cook beef over medium heat until no longer pink;
drain. Add taco seasoning and prepare according to package
directions. Add cream cheese; cook and stir for 5-10 minutes, or
until melted. Transfer to a bowl; chill for 1 hour.
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Cook pasta according to package directions; drain. Gently toss with
butter. Fill each shell with about 3 Tbsp. of meat mixture. Place 12
shells in a freezer container. Cover and freeze for up to 3 months.
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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 for 30 minutes. Uncover; sprinkle with cheese and
chips. Bake 15 minutes longer or until heated through. Serve with
sour cream and onions.
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TO USE FROZEN SHELLS- Thaw in the refrigerator for 24 hours
(shells with be partially frozen). Spoon salsa into a greased 9 inch
square baking dish; top with shells and taco sauce. Cover and bake
at 350 for 40 minutes. Uncover and continue as above.
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Originally Submitted
3/5/2010
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