Taco-Filled Pasta Shells

2 lbs ground beef
2 envelopes taco seasoning
1 package (8 oz) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

Additional ingredients (for each casserole)
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack or mozzarella cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream
3 green onions, chopped.

In a skillet, cook beef until no longer pink, drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover and simmer for 5-10 minutes or until melted. Transfer to a bowl; chill for one hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons meat mixture. Place 12 shells in a greased 9 in square baking dish. Cover and freeze for up to 3 months.
To prepare remaining shells , spoon salsa into a greased 9 inch square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover; sprikle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Remove from dish. Add salsa to dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes. Uncover and continue as above.

We really like this. It's a combination of two other dishes we all love. Tacos and stuffed shells! I always love the opportunity to make 2 meals at once. I love recipes that I can freeze half to use later.