Taco Pasta Shells1 pound ground beef
1/2 cup green pepper, diced
1/2 cup onion, diced
4 ounces cream cheese
1/3 cup whole corn (optional)
1/3 cup drained cooked black beans (optional)
15 jumbo pasta shells (gluten free works great too!)
1 cup salsa
1-1/2 cups shredded Mexican blend cheese ( I use my homemade mozzarella)
Cook pasta shells while you make the ground beef mixture. Don't cook them quite all they way or they will be difficult to handle. Drain and allow to cool a little for handling.
In large pan cook ground beef, green peppers, onions, and taco seasoning together. Drain if needed.
Add cream cheese and stir until melted.
Add beans and corn (yeah no beans in this photo, it was a last minute thought!)Spoon 1/4 cup salsa over bottom of 9x13" baking dish.
Fill pasta shells with beef mixture and place in baking dish.
Cover and bake at 350 degrees for 15 minutes. Uncover, top with cheese and bake for 15 minutes more.
Ladle a little extra salsa with beans and corn on the plate. Add the shells and top with sour cream.
To freeze...Place on cookie sheet and freeze until solid. I normally put wax paper or freezer paper down first. Not sure why I didn't here. ;)Place into gallon freezer bag or vacuum seal bags for use another time!