Taco Filled Pasta
2 lbs ground beef
1/8 cup taco seasoning mix
1 (8 ounce) package fat free cream cheese, softened
24 uncooked jumbo pasta shells
1 cup salsa (optional)
1 cup taco sauce
1 cup kraft fat-free cheddar cheese, shredded
1 1/2 cups baked corn tortilla chips, crushed (or about 15-20 chips)
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.
Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.
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.
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.
Top with shells and taco sauce.
Cover and bake at 350 degrees for 30 minutes.
Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
Serve with sour cream and onions. To prepare frozen shells: Thaw for 24 hours and cook as above.
Pairs Well With
My two favorite dishes in one. I found this recipe online awhile back and have tweeked to fit our needs. It's one of our favorites.