(sorry for the bad picture)
I told you that I would post this on Thursday...sorry, I lied. So here it is! We LOVED this recipe. Every single one of us. That rarely happens. I did omit a few things for the boys to make it simple and they gobbled them up!
Here is what you need:
•2 pounds ground beef
•2 envelopes taco seasoning
•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
•1 cup taco sauce
•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) sour cream
•3 green onions, chopped
This is what you do:
In a skillet, 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.
Now, the recipe says you can stop at this point and freeze half of them up to 3 months...but I continued on with the additional ingredients. Next time, I will definitely freeze half the batch for later.
When you are ready to bake them do the following:
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.
Then, enjoy! We sure did...not once, but twice!
***Note: For the boys, we baked their shells separately and just topped them with cheese.
****Another Note: I got this from a Taste of Home cookbook that I received for Christmas. It just so happens that the lady who made up this recipe is from Roanoke, IL! Small world.