Ingredients
-
1
-
1
-
1
-
12
-
1
-
1
-
1
-
1
-
1 1/2
-
1
-
-
-
-
-
Directions
Taco Stuffed Pasta shells, I found this recipe in a magazine a couple of years ago and it is a favorite at our house. We love cream cheese so I usually add a bit more than what the recipe calls for. The original recipe says you can double it and freeze one pan for up to 90 days. I haven’t tried that but if you do, let me know how it turns out., Got this recipe from a friend after having it at her house. Made it this past Sat. & it was a great hit. Great flavor!!!!! Will be making it again in the future, Loved it! Instead of the taco sauce/salsa I just used a canned enchilada sauce. Also left off the crushed chips and topped with black olives instead. I was only cooking for one so once I had the shells stuffed I actually froze half of them, so next time I want to make this it will be super easy to just put them in a dish, pour the enchilada sauce in and heat them. I made these with Tex-mex Rice
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Steps
|
1
Done
|
Cook Beef. |
|
2
Done
|
Add Taco Seasoning and Prepare According to Pkg Directions. |
|
3
Done
|
Add Cream Cheese. |
|
4
Done
|
Cover and Simmer Until Cream Cheese Is Melted. |
|
5
Done
|
You Can Chill the Meat So You Can Stuff the Shells Easier. |
|
6
Done
|
Pour Salsa in the Bottom of a Greased 9 X 13 in Pan. |
|
7
Done
|
While the Hamburger Is Cooking, Cook the Pasta, Drain, Toss With Butter. |
|
8
Done
|
Fill Each Shell. |
|
9
Done
|
Place in Bottom of Pan and Top With Taco Sauce. |
|
10
Done
|
Cover and Bake at 350 For 30 Minutes. |
