Taco-Filled Pasta Shells

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, Il

12 ServingsPrep: 20 min. + chilling Bake: 45 min.

Ingredients

• 2 pounds ground 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   (I use Pace Mild all natural salsa)
• 1 cup taco sauce (I use La Victoria Red Sauce Mild)
• 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) Daisy Brand® Sour Cream
• 3 green onions, chopped

Directions

• 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.
• 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; Sprinkle with cheeses and chips. Bake 
• 15 minutes longer or until heated through.