Taco--Filled Pasta Shells by Debbie

Ingredients:
1 pound ground beef
1 envelope taco seasoning
4 ounces cream cheese, cubed
12 jumbo pasta shells
1/4 cup butter, melted
1/2 cup salsa
1/2 cup taco sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterrey Jack cheese

Assembly:
Cook beef over medium heat until no longer pink; drain. Add taco seasoning and 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.

Cook the pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. To use on the same day, spoon taco sauce and salsa into the bottom of a 9 inch greased baking dish. Place the shells on top. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with cheeses, and bake 15 minutes more or until heated through.

Freezing Instructions:
Place filled shells in a freezer container. Cover and freeze for up to 3 months.

Serving Day:
Thaw shells in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa and taco sauce into a greased 9 inch square baking dish and top with the shells. Cover and bake at 350 degrees for 40 minutes. Uncover, sprinkle with combined cheeses, and bake 15 minutes longer or until heated through. You can serve with sour cream and chopped onions.

Recipe taken from Taste of Home Freezer Meals.