Tacos in Pasta Shells the Editors of Publications International, Ltd.
Tacos in Pasta Shells
Makes 4 to 6 servings
|1||package (3 ounces) cream cheese with chives|
|18||jumbo pasta shells|
|1-1/4||pounds ground beef|
|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)|
- 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.
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