- 1 1/4 pounds lean ground beef
- 1 (3 ounce) package cream cheese
- 1 teaspoon salt
- 1 teaspoon chili powder
- 18 jumbo pasta shells
- 2 tablespoons butter, melted
- 1 cup taco sauce
- 1 cup shredded Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 1/2 cups crushed tortilla chips
- 1 cup sour cream
- In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
- Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
- Top with sour cream and onions; serve.
04/08/2017
recipepes.com
Tacos in Pasta Shells, recipe
PT15M
PT1H
5
455 calories
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