Taco Filled pasta Shells

Ingredients

• 2 pounds ground beef
• 2 envelopes taco seasoning
• 1 package (8 ounces) cream cheese, cubed
• 1 can WF diced tom with lime juice and cilantro
• 24 uncooked jumbo pasta shells
• 1/4 cup butter, melted
• shredded cheddar cheese as desired
• 
  
• 1 cup salsa
• 1 cup taco sauce
• 1 cup sour cream

Directions

• 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. Add can of tomatoes, and mix well. 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 stuffed shells in sprayed baking dish, sprinkle with cheese if using. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 15 minutes longer or until heated through. Mix salsa, sour cream, and taco sauce and drizzle over the top.
• To use frozen shells: Thaw in the refrigerator for AT LEAST 24 hours (shells might be partially frozen, then bake 15 min. longer).