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as part of our Menu of the Week
from Gooseberry Patch cookbook,
101 Cozy Casseroles!
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Taco-Filled Pasta Shells
Brittany Cornelius of Chambersburg, Pennsylvania is the cook behind this fun recipe. She writes, "A Mexican twist on an Italian dish...my whole family loves this!"
2 lbs. ground beef
2 1-1/4 oz. pkgs. taco
seasoning
8-oz. pkg. cream cheese,
cubed
2 12-oz. pkgs. jumbo pasta
shells, uncooked
1/4 c. butter, melted
1 c. salsa
1 c. taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey
Jack cheese
1-1/2 c. tortilla chips, crushed
Optional: sour cream, chopped
green onions
Brown beef in a skillet over medium heat; drain. Add taco seasoning and cook according to package directions. Add cream cheese; stir to melt. Remove beef mixture to a bowl and chill for one hour. Meanwhile, cook pasta shells according to package directions; drain. Toss shells with butter. Fill each shell with 3 tablespoons of beef mixture. Spoon salsa into a greased 13"x9" baking pan; place shells on top of salsa and cover with taco sauce. Bake, covered, for 30 minutes. Uncover, sprinkle with cheeses and tortilla chips. Bake for 15 minutes, or until heated through. Serves 4 to 6.
