The Great Plains Heisey Club

Matt's Taco-Filled Pasta Shells

2lbs ground beef
2 envelopes taco seasoning
1 8 oz package cream cheese
24 uncooked pasta shells
¼ cup butter – melted

Cook ground beef until no longer pink.  Add taco seasoning.  Stir in cream cheese, cover and simmer for 10 minutes or until melted.  Transfer to bowl and chill for 1 hour.  Cook pasta shells according to package directions.  Toss in butter.  Fill each shell with about 3 tablespoons of meat mixture. 

2 cups salsa
2 cups taco sauce
2 cups cheddar cheese - shredded
2 cups Monterey jack cheese – shredded
3 cups crushed tortilla chips
Sour cream
Green onions – chopped

Pour salsa into greased 9x13 pan and arrange shells on top.  Top with taco sauce.  Cover and bake at 350 for 30 minutes.  uncover and top with cheese and tortilla chips.  Bake additional 15 minutes.  serve with sour cream and green onions

Can be made ahead of time and frozen.  Place filled shells in greased pan and cover tightly.  Allow 24 hours to thaw before baking.