1 box jumbo pasta shells
1 lb. ground beef
1/2 large onion, diced
14 oz. can fire roasted tomatoes, diced
2 T. Jackie's taco seasoning (http://freezerfriendz.blogspot.com/2015/05/jackies-homemade-taco-seasoning.html)
2 c. Mexican shredded cheese
Prepare pasta shells according to box instructions. Rinse; run cold water over them; drain well. Brown ground beef with onion until cooked; drain off fat. Return beef to skillet and add taco seasoning and tomatoes. (I processed the tomatoes in a blender as to not have large chunks of tomatoes). Add 1 c. cheese to mixture. Stuff beef mixture into shells and arrange in greased 9x13 pan. I could fit about 24 shells into the pan. If there is any remaining beef mixture, pour on top. Cover tightly and freeze. Put remaining 1 c. of cheese in baggie and freeze as well.
Thaw completely in fridge. Bake at 350, covered, for about 30-45 min (or until heated through). Remove lid and cover with 1 c. cheese. Return to oven and bake until cheese is melted and casserole is bubbly.