Taco-Filled Pasta Shells

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 1-1/2 cups water
• 1 package (8 ounces) cream cheese, cubed
• 24 uncooked jumbo pasta shells
• 1/4 cup butter, melted
• 1 cup salsa
• 1 cup taco sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1-1/2 cups crushed tortilla chips
• 1 cup sour cream
• 3 green onions, chopped

1. In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. Chill for 1 hour.
2. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.
3. To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350u0b0 for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
4. Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350u0b0 for 40 minutes. Uncover. Sprinkle with cheeses and chips; proceed as directed.

ground beef, taco, water, cream cheese, pasta shells, butter, salsa, taco sauce, cheddar cheese, shredded monterey jack cheese, tortilla chips, sour cream, green onions

Taken from www.tasteofhome.com/recipes/taco-filled-pasta-shells/ (may not work)