TLC Cooking "Tacos in Pasta Shells"

Tacos in Pasta Shells

Tacos in Pasta Shells

YIELD Makes 4 to 6 servings
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INGREDIENTS

1	package (3 ounces) cream cheese with chives
18	jumbo pasta shells
1‑1/4	pounds ground beef
1	teaspoon salt
1	teaspoon chili powder
2	tablespoons butter, melted
1	cup prepared taco sauce
1	cup (4 ounces) shredded Cheddar cheese
1	cup (4 ounces) shredded Monterey Jack cheese
1‑1/2	cups crushed tortilla chips
1	cup sour cream
3	green onions, chopped
Leaf lettuce, small pitted ripe olives and cherry tomatoes (optional)

PREPARATION:

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.
Meanwhile, preheat oven to 350°F. Butter 13X9-inch baking pan.
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.
Toss shells with butter. Fill shells with beef mixture. Arrange shells in prepared pan. Pour taco sauce over each shell. Cover with foil.
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.

This recipe appears in: Mexican

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