Taco Shells

Hands down our new favorite dinner. I don't know why I haven't made these before!! I should totally have doubled the recipe because there's no way these are going to last very long in the freezer! Maybe a night? If I'm lucky?? 

Taco Stuffed Shells

1 lb beef

1 envelope taco seasoning

1 package cream cheese

1 can diced green chiles

1 box jumbo shell pasta

3 tablespoons butter

  

Assembly ingredients

salsa

taco sauce

shredded cheese

Toppings

crushed tortilla chips

sour cream

Start by browning beef with the taco seasoning. Drain fat if any. Stir in chiles and cream cheese until well combined. Meanwhile, cook pasta shells according to directions. Drain and toss with butter. Fill shells with beef mixture. At this point, you can layer shells in a freezer safe container separating with foil.

To make:

Pour some salsa into the bottom of your pan. Put shells on salsa and top with some taco sauce. Add shredded cheese. Bake (thawed) on 350 covered for 15 mins, and then uncovered for 10. If frozen, bake 30 mins covered and 15 mins uncovered. Once baked, top with tortilla crumbles, sour cream, etc. 

this photo from pinterest shows the BEST way to fill shells =D Seriously genius!

Ready for the freezer!

Pure. Delicious.