This was another freezer meal I prepped before Jake was born. I’ve made it a few times before but never got a bloggable picture before this. If it’s surprising to you that the best picture of this dish came while I was carrying around a baby, it’s surprising to me too.
This is a real people-pleaser meal – a fusion of tacos and pasta, how can you not love it? If you’re looking for a meal to bring to a friend, this is a great one.
For the freezer, I covered and froze after the taco sauce. I bagged the cheese separately and froze that so I’d have one less thing to do on a busy night. Also, the picture shows a half batch – I prefer to freeze in portions that are easier for two people so we’re not drowning in leftovers!
Taco Stuffed Shells
(from Blog Chef)
1 lb. ground beef
1 package taco seasoning
4 oz. cream cheese
20-24 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
1 ½ cups tortilla chips, crushed
Green onions, black olives and sour cream, for serving, optional
In a frying pan, brown the ground beef and prepare as taco meat according to directions on the seasoning packet. When finished, stir in cream cheese until melted and combined. Remove from heat and set aside.
While the meat cooks, cook shells according to package directions. Preheat oven to 350F degrees.
Pour the salsa into the bottom of a baking dish. Fill each shell with the taco meat mixture and lay on top of salsa. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
Uncover and top with cheeses and tortilla chips. Bake for an additional 15 minutes.
Top with green onions, black olives and sour cream, if desired, and serve.