Tacos in pasta shells
Yield: 6 servings
Ingredients:
- 1 1/4 lb Ground beef
- 3 oz Cream cheese with chives
- 1 ts Salt
- 1 ts Chili powder
- 18 Jumbo pasta shells
- 2 tb Butter; melted
- 1 c Taco sauce
- 1 c Cheddar cheese; shredded
- 1 c Monterey jack cheese; shred
- 1 1/2 c Tortilla chips; crushed
- 1 c Dairy sour cream
- 3 Green onions; chopped
Instructions:
Leaf lettuce (optional) 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.
