Freezer Meal: Mexican Stuffed Shells
This is not a recipe we've tried before but we love tacos and we love pasta so how could we go wrong?! I found this recipe on Big Oven. Follow the link to the original recipe OR you can see my version below.
Mexican Stuffed Shells
2 cups Kraft Mexican Cheese (Montery Jack/Chedder mix)
Brown ground beef and drain. Add taco seasoning; following directions for amount of water. Bring water in large pot to a boil and cook shells. Cook until al dente (not all the way done). Cut cream cheese into squares and mix into hot beef. Stir until melted; set aside. Drain shells and set out on a cookie sheet so they don't stick together.
Cover bottom of two 8x8 or one 9x13 baking dish with salsa. Spoon about 1 tablespoon of meat mixture into shell and add to pan. When all are filled spoon any remaining salsa over the top of shells and top with cheese. Bake at 350 degrees 20 minutes or until cheese is good and melted.
**To freeze: Follow all steps except don't bake! You can line a glass baking dish with foil; freeze and then remove from pan, wrap up tight and place in ziploc bag or prepare in disposable foil pan.
To bake after freezing: let thaw in fridge for most of the day and then bake in the oven until heated through and cheese is melted.