Creamy Taco Stuffed Shells with Queso

2 Preheat the oven to 350°.
3 Cook jumbo shells according to package instructions. Do not overcook - they'll fall apart.
4 Drain, rinse, and let cool.
7 Brown ground beef in a heavy skillet.
8 Sprinkle taco seasoning over the top.
9 Stir in water and simmer until the water is absorbed.
10 Stir in cilantro.
13 Spray a 13x9 inch casserole dish with non-stick spray.
14 Gently hold a jumbo shell in the palm of your hand and fill it with meat mixture. It should hold about 1 to 1 1/2 tablespoons.
15 Place in the casserole dish.
16 Repeat with the remaining shells until all the meat is gone.
19 Pour the queso over the shells, spreading to cover them with it.
20 Sprinkle with the shredded cheese.
21 Bake 20 to 25 minutes, or until the cheese is melty and the casserole is heated through.
22 Drizzle with taco sauce, sprinkle with green onions and serve.
To bake after freezing
25 Remove the casserole from the freezer and place it in the refrigerator to thaw overnight.
26 When ready to fix dinner just bake as directed in the recipe instructions.