Taco-Filled Pasta Shells


1 pound ground beef
1 envelope taco seasoning
1 4-ounce package cream cheese, cubed
12 uncooked jumbo pasta shells
¼ cup butter, melted
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 ½ cups crushed tortilla chips
Sour Cream
3 green onions, chopped

  1.  In a Dutch oven, cook beef over medium heat until no longer pink, drain.
  2. 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 and chill for 1 hour.
  3. Cook pasta according to package directions; drain.  Gently toss with butter.  Fill each shell with about 3 tablespoons of meat mixture.
  4. Spoon salsa into a greased 9-inch square baking dish.  Top with stuffed shells.  Pour taco sauce over the shells.
  5. Cover and bake at 350 degrees for 30 minutes.  Uncover; sprinkle with cheese and crushed tortilla chips.
  6. Bake 15 minutes longer or until heated through.
  7. Serve with sour cream and onions.

Cooking With Crevolyn
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