Tacos in pasta shells
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground beef |
| 3 | ounces | Cream cheese with chives |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Chili powder |
| 18 | Jumbo pasta shells | |
| 2 | tablespoons | Butter; melted |
| 1 | cup | Taco sauce |
| 1 | cup | Cheddar cheese; shredded |
| 1 | cup | Monterey jack cheese; shred |
| 1½ | cup | Tortilla chips; crushed |
| 1 | cup | Dairy sour cream |
| 3 | Green onions; chopped | |
| Leaf lettuce (optional) | ||
Directions
Cook, rinse and drain pasta shells. Cut cream cheese into cubes. Cook beef in a large skillet over medium high heat until brown, stirring to separate meat; drain fat. Reduce heat to medium low. Add cream cheese,, salt and chili powder; simmer 5 minutes. Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13x9" pan.
Pour taco sauce over each shell. Cover with foil. Bake in preheated 350~ oven 15 minutes. Uncover; top with cheddar cheese, monterey jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce.