Stuffed Taco Shells

2 lbs ground beef
2 envelopes taco seasoning
1 8oz pkg cream cheese
24 uncooked pasta shells
1 cup salsa
1 cup taco sauce
1 cup shredded cheddar cheese, monterey jack or mozzarella (whatever you
prefer)
1 cup crushed tortilla chips

Brown ground beef until no longer pink. Strain. Add taco seasoning,
prepare according to pkg directions. Add cream cheese. Cover and simmer
for 5-10 minutes or until cream cheese is melted. Transfer to bowl, chill
for 1 hour. Cook pasta shells according to pkg directions, drain, fill each
shell with about 3 tbls of meat mixture.

At this point, you can divide up your shells and freeze accordingly, I
usually group them 4-5 shells at a time.
When defrosting, thaw in fridge for 24 hours.

To cook from frozen or unfrozen:

Put salsa in bottom of pan. Top with stuffed shells, pour taco sauce on top
of shells. Cover and bake at 350 for 40 minutes if frozen, 30 minutes it
thawed. Uncover and sprinkle with cheese and chips. Bake 10 - 15 minutes
longer or until heated thru. Serve with sour cream.