Taco-Filled Pasta Shells Casserole

So last night, I made a new recipe - Taco-Filled Pasta Shells.  It was a HUGE hit with the family.  And it was so easy because, I made the first half of the recipe over the weekend, so all I had to do was stuff the shells and bake. In 45 minutes, in the oven, they were done and I spent all of 5 minutes in the kitchen!  IT WAS GREAT!

The other great thing about this recipe is it makes a double batch, so if you are only feeding ,3 like we have in my family, then the other portion of the stuffed shells can go into an airtight container and freeze for up to three months. So in a month or two - I don't have to do anything but bake - talk about easy right.  I am obsessed with making double portions of recipes that are freezable, because I always run into a situation where there is just not enough time in the day, especially with our crazy life.

I recommend using tortilla scoops as a side, because it is easy to scoop part of the shell into the chip and have your own mini taco salad (that is what I did).  Also for a freezer option for the left over stuffed shells I used a deviled egg Tupperware container which worked out great, because each shell had it's own little home.

Ingredients:

• 2 lbs ground beef
• 2 envelopes taco seasoning
• 1 1/2 cups water
• 1 pkg. (8oz) cream cheese, cubed
• 24 uncooked jumbo pasta shells
• 1/4 cup butter

Additional Ingredients for the Casserole

• 1 cup salsa
• 1 cup taco sauce
• 1 cup (4 oz.) shredded cheddar cheese
• 1 cup (4 oz.) shredded Monterey Jack Cheese
• 1 1/2 cups crushed tortilla chips
• 1 cup (8oz.) sour cream
• 3 green onions, chopped

Directions:

1. Over Medium/High heat cook beef until no longer pink; drain.
2. Stir in taco seasoning and water.  Bring to a boil.
3. Reduce heat; simmer, uncovered, for 5 minutes.
4. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for one hour
1. I left in an airtight container for a couple days to get this prep work done so I didn't have to do it during the week night!
5. Cook pasta according to package directions; drain.
6. Gently toss with butter.
7. Fill each shell with about 3 Tbsp. of meat mixture (I used a cookie dough skooper and it worked great)
8. Place 12 shells in a freezer container. Cover and freeze for up to 3 months
9. To prepare remaining shells, spoon salsa into a greased 9-inch square baking dish.
10. Cover and bake at 350 degrees for 30 minutes. 
11. Uncover; sprinkle with cheese and chips.  
12. Bake for an additional 15 minutes longer or until heated through uncovered.
13. Serve with lettuce, sour cream and onions if desired.

NOTE****

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 back at 350 degrees for 40 minutes.  Sprinkle with cheeses and chips; proceed as directed.