Taco Filled Pasta Shells

2 lbs. ground beef
2 envelopes taco seasoning
1 pkg. cream cheese
24 uncooked jumbo pasta shells
1/4 C. butter melted

ADDITIONAL INGREDIENTS (for each casserole)

1 C. salsa
1 C. taco sauce
1 C. shredded cheddar cheese
1 C. shredded Monterey jack cheese
1 1/2 C. crushed tortilla chips
1 C. sour cream
3 green onions, chopped

Directions:

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.

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.

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; sprinkle 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). Spoon salsa into a greased 9 inch square baking dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes.  Uncover and continue as above.