Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef

  2. 2 envelopes taco seasoning

  3. 1 package (8 ounces) cream cheese, cubed

  4. 24 uncooked jumbo pasta shells

  5. 1/4 cup butter, melted ADDITIONAL INGREDIENTS (for each casserole):

  6. 1 cup salsa

  7. 1 cup taco sauce

  8. 1 cup (4 ounces) shredded cheddar cheese

  9. 1 cup (4 ounces) shredded Monterey Jack cheese

  10. 1-1/2 cups crushed tortilla chips

  11. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  12. 3 green onions, chopped

Instructions Jump to Ingredients ↑

  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; 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. 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. Uncover and continue as above. Yield: 2 casseroles (6 servings each).


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