Taco Filled Pasta Shells

• 2 lbs ground beef
• 1/8 cup taco seasoning mix
• 1 (8 ounce) package fat free cream cheese, softened
• 24 uncooked jumbo pasta shells
• 1 cup salsa (optional)
• 1 cup taco sauce
• 1 cup kraft fat-free cheddar cheese, shredded
• 1 1/2 cups baked corn tortilla chips, crushed (or about 15-20 chips)

1. In a skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to directions Add cream cheese; cover and simmer for 5-10 minutes or until melted, stirring occasionally.
2. Transfer to a bowl and refrigerate for 1 hour. Cook pasta according to directions.
3. Drain and toss with butter (a couple of teaspoons to keep the shells from sticking). Fill each shell with about 3 tablespoons of meat mixture.
4. Place 12 shells in a greased 9" square pan; cover and freeze for up to 3 months. To prepare unfrozen shells: spoon salsa into a greased 9" square pan.
5. Top with shells and taco sauce.
6. Cover and bake at 350 degrees for 30 minutes.
7. Uncover and sprinkle with cheese and chips; bake 15 minutes longer or until cheese is melted.
8. Serve with sour cream and onions.
9. To prepare frozen shells: Thaw for 24 hours and cook as above.

ground beef, taco seasoning mix, cream cheese, pasta shells, salsa, taco sauce, cheddar cheese, tortilla chips

Taken from www.food.com/recipe/taco-filled-pasta-shells-81834 (may not work)