Taco Filled Pasta Shells

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2hrs 15mins

Ingredients Nutrition


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.
  2. Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.
  3. Drain and toss with butter (a couple of teaspoons to keep the shells from sticking). Fill each shell with about 3 tablespoons of meat mixture.
  4. Place 12 shells in a greased 9" square pan; cover and freeze for up to 3 months. To prepare unfrozen shells: spoon salsa into a greased 9" square pan.
  5. Top with shells and taco sauce.
  6. Cover and bake at 350 degrees for 30 minutes.
  7. Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
  8. Serve with sour cream and onions.
  9. To prepare frozen shells: Thaw for 24 hours and cook as above.

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