Tacos in Pasta Shells
Tacos in Pasta Shells
Ingredients:
-
1 1/4 pounds lean ground beef
-
1 (3 ounce) package cream cheese
-
1 teaspoon salt
-
1 teaspoon chili powder
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18 jumbo pasta shells
-
2 tablespoons butter, melted
Directions:
- 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.
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