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Tacos in Pasta Shells
Tacos in Pasta Shells
Yield: Makes 4 to 6 servings
Ingredients:
1package (3 ounces) cream cheese with chives
18jumbo pasta shells
1-1/4pounds ground beef
1teaspoon salt
1teaspoon chili powder
2tablespoons butter, melted
1cup prepared taco sauce
1cup (4 ounces) shredded Cheddar cheese
1cup (4 ounces) shredded Monterey Jack cheese
1-1/2cups crushed tortilla chips
1cup sour cream
3green onions, chopped
Leaf lettuce, small pitted ripe olives and cherry tomatoes (optional)
Preparation:
1.Cut cream cheese into 1/2-inch cubes. Let stand at room temperature until softened. Cook pasta according to package directions. Place in colander and rinse under warm running water. Drain well. Return to saucepan.2.Meanwhile, preheat oven to 350°F. Butter 13X9-inch baking pan.3.Brown beef in large skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes.4.Toss shells with butter. Fill shells with beef mixture. Arrange shells in prepared pan. Pour taco sauce over each shell. Cover with foil.5.Bake 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, olives and tomatoes.
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