Taco Stuffed Pasta Shells

These are so great! What a perfect use for leftover taco filling.

Ingredients:

- 1 to 1.5lb leftover beef from tacos
- 1 package (8 oz) cream cheese, cubed

- 15 to 20 uncooked jumbo pasta shells
- 2 to 3 tablespoons butter, melted (optional)

- 1 cup salsa
- 1 cup (4 oz) shredded cheddar cheese
- 1 cup (4 oz) shredded Monterey Jack cheese
- 1/2 to 1 cup crushed tortilla chips (optional, especially if you're expecting to have leftovers)

- sour cream and green onions, chopped (optional)

Directions:

Stir together the leftover taco meat and cream cheese. Chill for 1 hour (optional).

Cook the pasta shells according to package directions. Drain. Gentle toss with butter or oil (optional).

Fill each shell with 2 to 3 tablespoons of meat mixture. If desired, can freeze the shells at this point for future use.*

Preheat oven to 350F. Spoon salsa into a 9x13" baking dish. Place stuffed shells on top of salsa; cover and bake for 30 minutes (The shells dry out unless top is covered).

Uncover shells and sprinkles with cheeses (and crushed tortilla chips, if desired). Bake 15 minutes longer or until heated through. Serve with sour cream and green onions.

*To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a 9x13" baking dish and top with shells. Cover and bake at 350F for 40 minutes. Sprinkle with cheese and chips; proceed as directed.