AndiGirl
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- Jan 13, 2011
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When we were growing up, tacos were always a treat for our family. My brother and I both have CD which means we can have a lot of trouble with corn products. My mother came up with a idea that works for everyone in the family. If she decides to have a big family dinner, and Mexican is suggested, she will make her, "Taco-Filled Pasta Shells." They are a hit with everybody. Those without CD in the family are free to add even more toppings to them.
Jane's Taco-Filled Pasta Shells
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 0z) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional Ingredients (For each casserole):
1 cup salsa (for those who can handle it)
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese (please don't mix up with Pepper Jack, a crohnie will have pain)
1-1/2 cups crushed tortilla chips (for those who can handle them)
1 cup (8 ounces) sour cream
3 green onions, chopped
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; 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 (if you are not ready to use the ingredients that is).
3. To prepare remaining shells, spoon salsa (if used) into a greased 9-in.square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese and chips (if tolerated). Bake 15 minutes longer or until heated through. Serve with sour cream and onions. You can get as fancy as you want with preparing a plate especially if you don't have CD or problems with some foods. My parents, husband, and sisters will garnish their plates with lettuce, tomatoes, black olives, more salsa. You can use what you can handle.
4. To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa (if used) into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350 degrees for 40 minutes. Uncover and continue as above.
Yield: 2 Casseroles (6 servings each) My mom always doubles the recipe.
Jane's Taco-Filled Pasta Shells
2 pounds ground beef
2 envelopes taco seasoning
1 package (8 0z) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted
Additional Ingredients (For each casserole):
1 cup salsa (for those who can handle it)
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese (please don't mix up with Pepper Jack, a crohnie will have pain)
1-1/2 cups crushed tortilla chips (for those who can handle them)
1 cup (8 ounces) sour cream
3 green onions, chopped
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; 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 (if you are not ready to use the ingredients that is).
3. To prepare remaining shells, spoon salsa (if used) into a greased 9-in.square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese and chips (if tolerated). Bake 15 minutes longer or until heated through. Serve with sour cream and onions. You can get as fancy as you want with preparing a plate especially if you don't have CD or problems with some foods. My parents, husband, and sisters will garnish their plates with lettuce, tomatoes, black olives, more salsa. You can use what you can handle.
4. To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa (if used) into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350 degrees for 40 minutes. Uncover and continue as above.
Yield: 2 Casseroles (6 servings each) My mom always doubles the recipe.
I'm making these this week. Hubby will love them too.
