TACO STUFFED SHELLS

TACO STUFFED SHELLS 2 pounds ground beef 2 envelopes taco seasoning 1-1/2 cups water 1 package (8 ounces) cream cheese, cubed 24 uncooked jumbo pasta shells 1/4 cup butter, melted ADDITIONAL INGREDIENTS (for each casserole): 1 cup salsa 1 cup taco sauce 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 1-1/2 cups crushed tortilla chips 1 cup (8 ounces) sour cream 3 green onions, chopped In a Dutch oven, cook beef over medium heat until no longer pink; drain.Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in cream cheese until melted. Transfer to a bowl; cool. 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-in. 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-in. square baking dish; top with shells and taco sauce. Cover and bake at 350° for 40 minutes. Sprinkle with cheeses and chips; proceed as directed. Yield: 2 casseroles (6 servings each).